Cookies with Mr. T: Brandy Snaps
Greetings, folks! I feel like it’s been a while, but I am back with some more cookies. Today we are finishing off the 1940s with a pretty short and simple recipe for Brandy Snaps. That being said, they didn’t turn out quite right for me, as you will see below.
First, here is what you need. The recipe says that this will make several dozen cookies, and so, while I am providing the ingredients as listed, I used 1/3 of what was called for.
1 1/2 cups butter 1 1/2 cups sugar 1 cup molasses 4 teaspoons powdered ginger 3 cups all-purpose flour, sifted 1 1/2 teaspoons grated lemon rind (optional)
1. Heat the butter, sugar and molasses in a saucepan, stirring the mixture until it is well-blended. I started with frozen butter, and so it meant I needed to stir the whole time, as when I let it sit at one point the molasses started to burn. It all blends together pretty easily, though.
2. Stir in the ginger and, if you are using it, the lemon rind. Powdered ginger ought to be the same thing as ground ginger, and so if you have ground ginger in the cabinet, you have what you need. Am I the only person that needed to google that to make sure? Probably. I was going to use the lemon, but I forgot to do so.
3. Remove the pan from heat and add the flour, a little at a time, beating well after each addition. I didn’t sift the flour, but I don’t think it really matters. Does anyone know if it does? When you finish with this step, you’ll have a thin, gooey batter. It won’t be a thick dough as with many cookies.
4. Butter a cookie sheet, drop the batter from the tip of a spoon onto it, and bake it at 300 for about 12 minutes, or until they are nicely browned. The editors said to drop two teaspoons for each. I read that as two tablespoons, and then clearly went well beyond that, which may be why mine didn’t turn out quite right (chill out, we’re getting to that). Also, probably due to them being too large, I left them in for more like 15-18 minutes rather than 12. The “nicely browned” part is also a bit weird, since the batter itself is already a darker brown.
5. Remove the cookies from the pan immediately with a spatula and roll the wafers around a wooden stick or the handle of a wooden spoon. I did not have a wooden stick or spoon to use, and so I just used a spatula to kind of just roll them up. They will start to harden fairly quickly, and so get to rolling as fast as you can. The editors say that if they start to cool and harden before you finish you can put them back in the oven to soften them up. I found that, with the smaller batch, that wasn’t necessary.
Flavor-wise, these turned out great. They are sweet and crunchy and all that. The problem was that they were probably larger than they were supposed to be, and so when rolled up they were thick and hard to eat. I feel like if I had left them and not rolled them up they would have been much better. They were good (and softer) dipped in hot tea.