Ginger Brandy Snaps

Name: Ginger Brandy Snaps
Ingredients: 4 tablespoons unsalted butter, plus more for buttering the baking sheets; 1/4 cup dark brown sugar; 1/4 cup plus 2 tablespoons all-purpose flour; 2 tablespoons finely chopped candied ginger; 1 tablespoon brandy

5 ingredients

8 steps

Ingredients

4 tablespoons unsalted butter, plus more for buttering the baking sheets
1/4 cup dark brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons finely chopped candied ginger
1 tablespoon brandy

Directions

1

Preheat the oven to 350.
2

Lightly butter 3 large baking sheets.
3

In a medium saucepan, melt the butter with the brown sugar over moderate heat.
4

Remove from the heat.
5

Add the flour, candied ginger and the brandy and stir until a smooth batter forms.
6

Drop level teaspoons of the batter 3 inches apart on the baking sheets.
7

Bake the brandy snaps for about 8 minutes, or until they are lacy and browned.
8

Let the cookies cool on the baking sheets just until firm, about 2 minutes, then carefully transfer them to a rack to cool completely.