Brandy Snaps - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 stick Butter
- 1/2 cup Molasses
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1 Tablespoon Brandy
- 3/4 cups Flour
- 1/8 teaspoon Salt
- 1/4 teaspoon Ground Ginger
- Filling
- 2 cups Heavy Cream
- 1/3 cup Sugar
- 2 Tablespoons Brandy (more To Taste)
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.
- To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.
- Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.
- Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.
- Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.
- Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.
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