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Brandy Snaps

Recipe courtesy of Turkey Hill Sugarbush

  • 1/4 cup (60 ml) pure maple syrup
  • 1/4 cup (60 ml) molasses
  • 1/2 cup (120 ml) butter
  • 1 cup (240 ml) sifted flour
  • 2/3 cup (160 ml) granulated sugar
  • 1 tsp (5 ml) ground ginger
  • 2 tsp (10 ml) Coronet V.S.Q. brandy
  1. Combine syrup and molasses and bring mixture to a boil.
  2. Remove from heat and add butter to melt.
  3. Sift dry ingredients together and gradually add to the syrup mixture.
  4. Add brandy to the mix and stir.
  5. Drop mixture by teaspoonful onto a greased baking sheet and bake at 330 °F for about 10 minutes until flat and lacy.
  6. Loosen each cookie and gently roll it around the handle of a wooden spoon.
  7. Slide off the spoon handle and let cool on rack.
  8. Serve filled with whipped cream.
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