Brandy Snaps

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line a baking sheet with parchment paper.
3. 3
   In a small bowl, combine flour and ginger with a whisk.
4. 4
   Melt butter in a small saucepan over medium heat.
5. 5
   Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved.
6. 6
   Remove from heat; stir in flour mixture.
7. 7
   Drop six even tablespoons of batter onto prepared baking sheet, about 2 inches apart.
8. 8
   Bake until flat and golden brown, about 10 minutes, rotating halfway through.
9. 9
   Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about 3/4-inch wide); let set 30 seconds.
10. 10
    Transfer from whisk handle to a wire rack to cool.
11. 11
    Repeat with remaining batter.
12. 12
    If cookies get too cool to shape, return them to the oven for a few seconds until they soften.
13. 13
    Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.