Brandy Snaps

🥘 Ingredients

• dark corn syrup 0.33 cup
• unsalted butter, cut into pieces ¼ lb
• granulated sugar ½ cup
• all-purpose flour ½ cup
• heavy cream 1 cup
• salt 0.12 tsp
• vanilla ½ tsp
• confectioners' sugar ¼ cup
• brandy 1 Tbsp

1. 1

   Put dark corn syrup , unsalted butter, cut into pieces and granulated sugar into heavy-bottomed pan. Heat mixture over low heat, stirring, until butter has melted and mixture is smooth. Don’t let mixture boil. Remove from heat and vigorously stir in all-purpose flour , beating until smooth. (Rotary beater will do this easily.)
2. 2

   Drop batter by 1/2 teaspoons on greased baking sheets . Try doing only 5 cookies at a time, until you see how much they spread. Bake at 350°F until cookies turn nice medium caramel color, about 5 to 7 minutes . Cookies should spread into about 2.5 inch rounds, or little larger, and bubble.
3. 3

   Remove from oven and cool until cookies are firm enough to lift off baking sheet with spatula. Roll with fingers or around clean broom handle into tubes about 3/4 inch around.
4. 4

   If cookies get too firm to manage, return to oven 1 to 2 minutes to soften. If batter in pan gets too stiff to use, heat, stirring, until melted enough to drop from teaspoon.
5. 5

   To make the brandy whipped cream, add the heavy cream , salt , vanilla , and confectioners' sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
6. 6

   Pipe the brandy whipped cream into the rolled cookies.