Brandy Snaps
- 1 1/2 cups butter
- 1 1/2 cups sugar
- 1 cup molasses
- 4 teaspoons powdered ginger
- 3 cups sifted all-purpose flour
- Heat together in a saucepan 1 1/2 cups each butter and sugar and 1 cup molasses, stirring the mixture until it is well blended. Stir in 4 teaspoons powdered ginger, remove the pan from the heat, and add 3 cups sifted all-purpose flour, a little at a time, beating well after each addition. Drop the batter from the tip of a spoon onto a buttered cooky sheet, allowing 2 inches between the wafers. Bake in a slow oven (300u0b0 F.) for about 12 minutes, or until they are nicely browned. Remove from the pan immediately with a spatula and roll the wafers over a wooden stick or the handle of a wooden spoon. Or, if preferred, shape them into cones. Store the brandy snaps in airtight containers.
- As a variation, 1 1/2 teaspoons grated lemon rind may be added to the batter with the ginger.
butter, sugar, molasses, powdered ginger, flour
Taken from www.epicurious.com/recipes/member/views/brandy-snaps-50012103 (may not work)