Brandy Snaps

Let's Cook

1. Step 1.

   Combine in a medium heavy saucepan: 1 stick (4 oz or 115g) unsalted butter; ½ cup (100g) sugar or ¼ cup (50g) sugar plus ¼ cup packed (60g) maple sugar; ⅓ cup (115g) molasses; ½ teaspoon ground cinnamon; Finely grated zest of 1 lemon or ½ orange; ¼ teaspoon ground ginger; Pinch of salt

2. Step 2.

   Stir over low heat until the butter is melted and the mixture is smooth. Remove from the heat and stir in: 1 cup (125g) all-purpose flour; 2 teaspoons brandy

3. Step 3.

   Let cool until firm enough to shape. Roll into ¾-inch balls and arrange about 2 inches apart on the prepared baking sheets. Bake 1 sheet at a time until browned on the edges, 12 to 15 minutes, rotating the sheet halfway through. Let cool on the sheet for 2 or 3 minutes, then roll up each still-warm cookie on the handle of a wooden spoon. If some of the wafers cool too much to shape, return the sheet to the oven briefly to warm and soften them.