Brandy Snaps

Brandy must go in the filling?

From a box sold in Warren, Michigan.
This box was a birthday gift to AdGo from Julie at Thanks MmBe!

Brandy Snaps

Heat together in a saucepan 1-1/2 cups each:

  • butter &
  • sugar &
  • 1 cup molasses.

Stir until well blended. Stir in 4 teaspoons powdered ginger, remove pan from heat, and add 3 cups sifted all purpose flour, a little at a time, beating after each addition.

Drop the batter from the tip of a spoon onto a buttered cookie sheet allowing 2 inches between the wafers.

Bake in a slow oven (300 deg.) for about 12 minutes or until nicely browned. Remove from the pan immediately with a spatula and roll the wafers over a wooden stick or handle of a wooden spoon, or shape them like cones. Store the brandy snaps in airtight containers.

1-1/2 tsp. grated lemon rind may be added to batter with the ginger.

Yesterdish suggestion: Either put 1 Tbsp. of brandy in the mixture, make a cream filling with some brandy in it, or don’t call these Brandy Snaps.

Leave a Reply

Your email address will not be published.
Required fields are marked:*