Recipe For Brandy Snaps - another of our baking recipes
Brandy Snaps are crisp, sticky and very tasty. The brandy and ginger give them a wonderful taste! They can be served unfilled, or with a filling of whipped cream. Using the aerosol cream makes life a lot easier making these! This recipe is again, from my 1941 War Relief booklet. Do not be tempted to put the mixture too close together on your baking tray as they spread out. Try and make them so they are about 3" long. Add fresh raspberries or fresh strawberries to decorate. You will need: * One cup brown sugar * 1 cup flour * 1 cup molasses * 1 dessertspoon of butter * 1 teaspoon ginger * 2 tablespoons of Brandy (optional) They work just as well without. You will need a wooden spoon with a thick handle. Preheat oven to 300 degrees. Combine the molasses and the melted butter. Sift the flour with the sugar and spices and add to the molasses and butter mixture. Mix well and stir in the brandy, if used. Drop on lightly greased cookie sheet and bake for 10 to 12 minutes. Remove from oven and gently loosen each cookie, 1 at a time and roll to form a pencil shape. Use the wooden spoon handle for best results. Allow to cool enough so you can handle the brandy snap. Work quickly. Remove while still warm from the tray and roll it around the wooden handle. Work all of the snaps until they are all rolled up and leave to cool. When they cool they will be crisp, and you can fill the centers with cream. Just remember to handle these gently and put one finger down the open end while you squirt in the cream! Add a strawberry or raspberry at each end. Serve some plain. If there are any left over, these must be kept in an airtight container as they will go soft.
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