English gingered brandy snaps (kh)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| ⅛ | teaspoon | Ground nutmeg |
| ¼ | cup | Sugar |
| 1 | tablespoon | Brandy |
| 2 | tablespoons | Light corn syrup |
| 1 | teaspoon | Molasses |
| ½ | cup | All purpose flour |
| ½ | teaspoon | Ground ginger |
| Filling | ||
| 1 | cup | Whipping cream, whipped |
| 1 | tablespoon | Sugar |
Directions
Combine butter, sugar, corn syrup, and molasses in a medium saucepan.
Heat mixture over medium heat just until butter is melted. Combine flour, ginger and nutmeg in a small bowl. Stir this mixture into the butter mixture. Stir in the brandy. Drop the mixture by teaspoonfuls 6 inches apart on greased cookie sheets. Bake at 350F 8 to 10 minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets with a spatula; then immediately roll loosely around a 6-inch tapered metal tube with the upper surface of each brandy snap on the outside.
Cool on wire racks. Shortly before serving, whip cream, add sugar, and mix well. Using a pastry bag fined with a star tip, fill the cavity in the rolled brandy snap from each end.
Note: If brandy snaps begin to harden before they are rolled, return them to the oven for 30 seconds to soften them.