Brandysnaps

• 1/4 cup butter, room temperature
• 5/8 cup sugar
• 1 rounded tablespoon golden syrup
• 3/8 cup flour
• 1/2 teaspoon ground ginger

• 8 fl. oz whipping cream
• 2 tablespoons brandy

Instructions:

Cream butter and sugar in an electric mixer until light and fluffy. Beat in the syrup. Sift the flour and ginger into it. Transfer to a work surface and knead until smooth. Cover and refrigerate for 30 minutes. Preheat oven to 375º F. Grease baking sheets. Work in batches of 4, because this is time-sensitive once they come out of the oven! Form into walnut-sized balls, and place far apart on the baking sheet. Flatten slightly. Bake until golden and bubbling, about ten minutes (but check them early, ovens vary!). You want them to have spread out into little light brown puddles. Now, let them cool until you can slide a spatula under them and peel them up. Wrap them around a wooden spoon handle until you have a little tube. It will solidify and stay in that shape. Let cool on wire rack. If any of the puddled cookies become too stiff to shape, put them back in the oven for 30 seconds--you don't want to break them! Keep putting balls of dough in the oven until all the dough is used up. Once they're all made and cooled, they can be served, with an optional filling. Whip the cream and brandy together into soft peaks, then pipe into the tubes and snack away!

Yield: About 12 to 18
Source: Martha Day, Complete Baking

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