Ginger Brandy Snaps

• 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

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.

unsalted butter, dark brown sugar, flour, candied ginger, brandy

Taken from www.foodandwine.com/recipes/ginger-brandy-snaps (may not work)