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Brandy Snaps (Kenya)

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ready in: 30-60 minutes
serves/makes:   24

recipe id: 28708

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4 ounces butter
1/2 cup sugar
1/2 cup corn syrup
1/2 teaspoon ground ginger
1/3 cup all-purpose flour
3 tablespoons brandy
1 pint whipped cream


In a pot: Combine 4 oz. butter, 1/2 cup sugar, 1/2 cup corn syrup and 1/2 tsp. ground ginger. Stir over heat until well mixed. Cool for 10 minutes. Add 1/3 cup all-purpose flour and blend into mixture. Pour mixture by spoonfuls into flat greased pan 3 to 4 inches apart.

Bake at 350 F until snaps flatten. Remove carefully with spatula and, when slightly cooled, roll up into a tube. Combine 3 Tbs. brandy with 1 pint whipped cream. Stuff tubes with whipped cream using a pastry bag.

Brandy Snaps are sensational cookies, originally introduced by the British. Never have we tasted Brandy Snaps like those made by the chef of the Outspan Hotel! Since the Nyerian chef makes 100 at a time, we cut his recipe down by three-quarters. However, after you make them once or twice, you may be making them 100 at a time too.

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Nutritional data has not been calculated yet.

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