Recipe - English Gingered Brandy Snaps

One fourth cup Butter or margarine
1/8 teaspoon Ground nutmeg
One fourth cup Sugar
1 tablespoon Brandy
2 tablespoon Light corn syrup
1 teaspoon Molasses
One half cup All purpose flour
One half teaspoon Ground ginger
Filling
1 cup Whipping cream, whipped
1 tablespoon Sugar

Combine butter, sugar, corn syrup, and molasses in a medium saucepan. Heat
mixture over medium heat just until butter is melted. Combine flour, ginger
and nutmeg in a small bowl. Stir this mixture into the butter mixture. Stir
in the brandy. Drop the mixture by teaspoonfuls 6 inches apart on greased
cookie sheets. Bake at 350F 8 to 10 minutes. Let cool for 30 seconds. Ease
cookies off the cookie sheets with a spatula; then immediately roll loosely
around a 6inch tapered metal tube with the upper surface of each brandy
snap on the outside. Cool on wire racks. Shortly before serving, whip
cream, add sugar, and mix well. Using a pastry bag fined with a star tip,
fill the cavity in the rolled brandy snap from each end.

Note: If brandy snaps begin to harden before they are rolled, return them
to the oven for 30 seconds to soften them.

Posted to MealMaster Recipes List, Digest #154

Date: Mon, 03 Jun 1996 11:37:28 0400

From: theservs@gate.net (Thomas E. Haug)