Brandy Snaps

Serves	Total Time
36	7 minutes

Ingredients - Cookies

0.33 cup dark corn syrup
0.25 lb unsalted butter, cut into pieces
0.5 cup granulated sugar
0.5 cup all-purpose flour

Ingredients - Whipped Cream

1 cup heavy cream
0.25 cup confectioners' sugar
1 Tbsp brandy
0.125 tsp salt
0.5 tsp vanilla

Cookware

1 baking sheets
1 electric mixer

Instructions - Cookies

Step 1

Put dark corn syrup, unsalted butter, cut into pieces and granulated sugar into heavy-bottomed pan. Heat mixture over low heat, stirring, until butter has melted and mixture is smooth. Don’t let mixture boil. Remove from heat and vigorously stir in all-purpose flour, beating until smooth. (Rotary beater will do this easily.)

Step 2

Drop batter by 1/2 teaspoons on greased baking sheets. Try doing only 5 cookies at a time, until you see how much they spread. Bake at 350°F until cookies turn nice medium caramel color, about 5 to 7 minutes. Cookies should spread into about 2.5 inch rounds, or little larger, and bubble.

Step 3

Remove from oven and cool until cookies are firm enough to lift off baking sheet with spatula. Roll with fingers or around clean broom handle into tubes about 3/4 inch around.

Step 4

If cookies get too firm to manage, return to oven 1 to 2 minutes to soften. If batter in pan gets too stiff to use, heat, stirring, until melted enough to drop from teaspoon.

Instructions - Whipped Cream

Step 5

To make the brandy whipped cream, add the heavy cream, salt, vanilla, and confectioners' sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

Step 6

Pipe the brandy whipped cream into the rolled cookies.