Brandy Snaps with Cinnamon Eggnog Cream or Brandy Cream

I love brandy snaps.  They are light lacy crisp tubes that you can fill, leave unfilled and dip one end into melted chocolate or leave plain. They take a bit of practice but after one or two you'll find them very easy to make!

You really have to find some Golden syrup to make this recipe. Karo just doesn't work as well. I get mine at Cost Plus but Amazon has it as well.

This recipe makes 24 cookies.

• 1 cup all-purpose flour
• 1 teaspoon ground ginger
• 2/3 cup sugar
• 10 tablespoons unsalted butter
• 1/2 cup Lyle’s Golden Syrup
• 1/2 tsp lemon juice
• Preheat oven to 350º 
• Line 2 cookie sheets with parchment and then grease the handle of a wooden spoon well and set aside. 
• Into a small bowl stir together the flour and the dried, ground ginger
• Add the butter, sugar and golden syrup to a medium saucepan over medium-low heat and heat until the sugar is completely dissolved.  Don't stir too much or allow the mixture to boil or the sugar can crystalize.  This will take about 10-15 minutes
• Once the sugar is dissolved, remove from the heat and stir in the flour and the lemon juice. 
• Using a tablespoon, scoop 1 TBS  onto the cookie sheet.  Place 3-4 scoops 4" apart onto a cookie sheet. 
• Bake for 10-12 minutes until cookies are golden brown, spread out and bubbling. 
• Remove from oven and let sit for 2-3 minutes. The cookie needs to be just firm enough to remove, but pliable enough to shape. I use a thin knife or very thin spatula to carefully peel up an edge. If the edge doesn't stretch out it's time to shape!   
• Roll the cookie around the greased spoon handle and set on a cooling rack. 
• You have to move fast to get them all done before they harden up too much. 

Let the cookies cool completely before dipping one end into melted chocolate or filling with the Brandy cream or the Eggnog cream. 

Brandy Cream

1 1/2 cups whipping cream

2 TBS Brandy

1/3 cup sugar

Combine cream, brandy and sugar and whip until stiff peaks. 

Cinnamon Eggnog Cream

1 1/2 cups of whipping cream

2 TBS Brandy

3 TBS Eggnog

1/2 tsp of cinnamon

1/3 cup sugar

Combine all the ingredients and whip to stiff peaks.