Brandy Snap Batter

Preparation info

  • Difficulty


  • Makes

    10 ounces

    (if increasing the recipe, see )

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


unsalted butter 5 tablespoons plus 1 teaspoon 2.6 ounces 75 grams
golden syrup or corn syrup cup (79 ml) 4 ounces 113 grams
light brown Muscovado sugar, or dark brown sugar 2 tablespoons, firmly packed 1 ounce 28 grams
ground ginger ¾ teaspoon . 0.7 gram
salt a pinch . .
bleached all-purpose flour ½ cup (lightly spooned into the cup and leveled off) plus tablespoons 2.5 ounces 72 grams
brandy 2 teaspoons (10 ml) . .


Make the Batter

In a 2 cup microwavable measure with a spout, lightly coated with nonstick cooking spray (or in a small heavy saucepan over medium heat, stirring often), combine the butter, golden syrup, brown sugar, ginger, and salt and bring the mixture to a boil, watching it carefully so that it does not bubble over.

Remove the container from the heat source and whisk in the flour and brandy. If using a saucepan, transfer the batter to a heated 2 cup glass measure with a spout.

Pour the batter onto the cookie sheets to form 2 to 2¼ inch rounds, spacing them 3 inches apart because the batter will spread to about 4 to 4½ inches. (If the batter begins to thicken, heat it in a microwave for a few seconds or place the glass measure in a pan of hot water. A thinner batter makes lacier cookies.)