• 2servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter, plus more for buttering the baking sheets

  2. 1/4 cup dark brown sugar

  3. 1/4 cup plus 2 tablespoons all-purpose flour

  4. 2 tablespoons finely chopped candied ginger

  5. 1 tablespoon brandy

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°. Lightly butter 3 large baking sheets.

  2. In a medium saucepan, melt the butter with the brown sugar over moderate heat. Remove from the heat. Add the flour, candied ginger and the brandy and stir until a smooth batter forms. Drop level teaspoons of the batter 3 inches apart on the baking sheets. Bake the brandy snaps for about 8 minutes, or until they are lacy and browned. Let the cookies cool on the baking sheets just until firm, about 2 minutes, then carefully transfer them to a rack to cool completely.


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