Recipes and Cooking Brandy Snaps Be the first to rate & review! This sweet treat is a classic English biscuit that not only taste amazing, but will look fancy on your holiday dessert spreads. Fill the cannoli-like tubes with fresh whipped cream right before serving to keep the exterior nice and crisp. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Katlyn Moncada Prep Time: 10 mins Bake Time: 9 mins Total Time: 1 hrs 30 mins Servings: 30 Yield: 30 to 36 cookies Jump to Nutrition Facts Ingredients ½ cup granulated sugar ½ cup butter ⅓ cup golden syrup* or dark-color corn syrup ¾ cup all-purpose flour ½ teaspoon ground ginger 1 tablespoon brandy 1 recipe Sweetened Whipped Cream (optional) Sweetened Whipped Cream 1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla Directions Preheat oven to 350°F. Line a cookie sheet with a silicone baking mar or foil. If using foil, lightly grease the foil; set aside. In a medium saucepan heat and stir sugar, butter, and syrup over low heat until butter melts; remove from heat. In a small bowl stir together flour and ginger; add to butter mixture, mixing well. Stir in brandy. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. (Bake only two or three cookies at a time.) Bake for 9 to 10 minutes or until bubbly and golden brown. Let stand for 1 to 2 minutes on cookie sheet. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, transfer to a wire rack; cool. If desired, fill cooled cookies with Sweetened Whipped Cream. Sweetened Whipped Cream In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl). *Tip Golden syrup, popular in England, is available in specialty stores and larger supermarkets. To Store Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; if desired, fill with Sweetened Whipped Cream. Rate it Print Nutrition Facts (per serving) 62 Calories 3g Fat 8g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 62 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 34mg 1% Total Carbohydrate 8g 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.