Brandy Snaps

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1/3 cup dark molasses
• 1/2 cup flour
• 1 pinch salt
• 1 teaspoon ground ginger
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla
• 1 cup heavy cream, whipped

Recipe

• 1 preheat oven to 325°f.
• 2 in a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
• 3 cool slightly.
• 4 sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
• 5 drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet.
• 6 bake for 6-8 minutes.
• 7 remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments) let cool. (these can be stored in a airtight tin container until ready to be used).
• 8 just before serving fill cooled brandy snaps with the whipped cream,preferably.
• 9 piping the cream through a pastry bag fitted with a star tube.