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Chocolate Dipped Brandy Snaps recipe

Chocolate Dipped Brandy Snaps.

This decidedly adult cookie combines theflavors of chocolate, spiced with cinnamon and ginger, and brandy.

Recipe: Chocolate DippedBrandy Snaps

1/2 cup butter
1/2 cup granulated sugar
1/3 cup dark corn syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup all-purpose flour
2 teaspoons brandy
1 cup NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels
1 tablespoon vegetable shortening
1/3 cup finely chopped nuts

  • Preheat oven to 300°F (150°C).
  • Combine butter, sugar, corn syrup, cinnamonand ginger in medium, heavy-duty saucepan over low heat, stirringuntil smooth. Remove from heat; stir in flour and brandy. Dropby rounded teaspoon onto ungreased baking sheets about 3 inchesapart, baking no more than six at a time.
  • Bake for 10 to 14 minutes or until deepcaramel color. Cool on baking sheets for 10 seconds. Remove frombaking sheets and immediately roll around wooden spoon handle;cool completely on wire racks.
  • Line baking sheets with waxed paper.
  • Microwave morsels and vegetable shorteningin medium, microwave-safe bowl on HIGH (100%) power for 1 minute;stir. Microwave at additional 10- to 20-second intervals, stirringuntil smooth. Dip cookies halfway in melted chocolate; shakeoff excess. Sprinkle with nuts; set on prepared baking sheets.Refrigerate for 10 minutes or until chocolate is set. Store inairtight container in refrigerator.

    Makes 3 dozen.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Brandy Snaps….roll up stage

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  • Comments

    1 Comment


    You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top ‘presentation’ side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you’ll see.

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