How To Make Brandy Sugar Snaps

Brandy Sugar Snaps or Brandy Snaps are a simple mixture of butter, flour, sugar, and ginger that begin as flat, baked cookies that are then quickly rolled while still hot and soft. This dessert, indigenous to England and Australia, is usually served filled with sweet whipped cream. For this particular recipe, I have added the ultra-sweet goodness of fresh, maple syrup. Enjoy!

1/3 cup of maple syrup

1/4 cup of butter

1/2 cup of flour

1/3 cup of sugar

1/2 teaspoon of ground ginger

1 teaspoon of brandy

STEP 1: Bring the maple syrup to a boil.

STEP 2: Remove from heat, and stir in the butter until it melts.

STEP 3: Add flour, sugar, and ginger; stir to blend, adding brandy.

STEP 4: Butter a large cookie sheet generously.

STEP 5: Drop batter by level teaspoonfuls onto a cookie sheet, 3" apart (about 6 cookies per sheet).

STEP 6: Bake one sheet at a time, on rack, at 325 degrees for about 10 minutes or until cookies are lacy and brown.

STEP 7: Release cookies with a spatula. Reverse onto counter immediately. Working quickly, roll each cookie over the handle of a wooden spoon, and then slip off. If the cookies harden before you can roll them, return them to the oven for about a minute, and then roll.

STEP 8: Serve as is, or fill with whipped cream sweetened with a little maple syrup and made crunchy with nuts.

SERVINGS: Makes about 18.

TIP: Store unfilled Brandy Sugar Snaps in a tin box. You can always take them out at a later date, fill with cream, and serve.