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Martha Stewart Member
Rating: Unrated
12/14/2011
This is not even close to the recipe shown on the Martha Bakes show! I've written down the one from the show, but they don't say at what temperature to bake them or how many it will make. Help!
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Brandy Snaps
Recipe Summary
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
1/2 cup all-purpose flour
1/2 teaspoon ground ginger
5 tablespoons unsalted butter
1/3 cup sugar
1/4 cup Lyle’s Golden Syrup
Cook's Notes
Corn syrup may be substituted for the golden syrup, but the flavor will be slightly altered. If cookies get too cool to shape, return them to oven for a few seconds until softened. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
Gallery
Brandy Snaps
Recipe Summary
Yield: Makes 1 dozen
Gallery
Brandy Snaps
Brandy Snaps
Brandy Snaps
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 5 tablespoons unsalted butter
- 1/3 cup sugar
- 1/4 cup Lyle’s Golden Syrup
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.
Using a 2/3-ounce ice cream scoop, drop three level scoops of batter onto prepared baking sheets, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
Remove from oven and let cookies cool just slightly until firm, about 2 minutes; place each cookie over an inverted drinking glass or wrap around the handle of a whisk, using your hands to press and gently shape. Let set 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter.
Cook's Notes
Corn syrup may be substituted for the golden syrup, but the flavor will be slightly altered. If cookies get too cool to shape, return them to oven for a few seconds until softened. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
Cook’s Notes
Corn syrup may be substituted for the golden syrup, but the flavor will be slightly altered. If cookies get too cool to shape, return them to oven for a few seconds until softened. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
12/14/2011
This is not even close to the recipe shown on the Martha Bakes show! I've written down the one from the show, but they don't say at what temperature to bake them or how many it will make. Help!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
12/14/2011
This is not even close to the recipe shown on the Martha Bakes show! I've written down the one from the show, but they don't say at what temperature to bake them or how many it will make. Help!
Martha Stewart Member
Rating: Unrated
12/14/2011
This is not even close to the recipe shown on the Martha Bakes show! I've written down the one from the show, but they don't say at what temperature to bake them or how many it will make. Help!
Rating: Unrated
All Reviews for Brandy Snaps
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All Reviews for Brandy Snaps
- of Reviews
Reviews:
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Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
