Brandy Snaps

🥘 Ingredients

• all-purpose flour
  1/2 c
• brandy
  1 Tbsp
• confectioners' sugar
  4 tbsp
• dark corn syrup
  1/3 c
• granulated sugar
  1/2 c
• heavy cream
  1 c
• salt
  1/8 tsp
• unsalted butter, cut into pieces
  4 oz
• vanilla
  1/2 tsp

🍳 Cookware

• baking sheets
• electric mixer

1. 1

   Put dark corn syrup , unsalted butter, cut into pieces and granulated sugar into heavy-bottomed pan. Heat mixture over low heat, stirring, until butter has melted and mixture is smooth. Don’t let mixture boil. Remove from heat and vigorously stir in all-purpose flour , beating until smooth. (Rotary beater will do this easily.)

   dark corn syrup: 1/3 c, unsalted butter, cut into pieces: 4 oz, granulated sugar: 1/2 c, all-purpose flour: 1/2 c
2. 2

   Drop batter by 1/2 teaspoons on greased baking sheets . Try doing only 5 cookies at a time, until you see how much they spread. Bake at 350°F until cookies turn nice medium caramel color, about 5 to ⏱️ 7 minutes . Cookies should spread into about 2.5 inch rounds, or little larger, and bubble.
3. 3

   Remove from oven and cool until cookies are firm enough to lift off baking sheet with spatula. Roll with fingers or around clean broom handle into tubes about 3/4 inch around.
4. 4

   If cookies get too firm to manage, return to oven 1 to ⏱️ 2 minutes to soften. If batter in pan gets too stiff to use, heat, stirring, until melted enough to drop from teaspoon.
5. 5

   To make the brandy whipped cream, add the heavy cream , salt , vanilla , and confectioners' sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

   heavy cream: 1 c, salt: 1/8 tsp, vanilla: 1/2 tsp, confectioners' sugar: 4 tbsp, brandy: 1 Tbsp
6. 6

   Pipe the brandy whipped cream into the rolled cookies.