Wednesday, February 2, 2011
Brandy Snaps from July 1949
This is what the Brandy Snap is supposed to look like, or actually, it should be even lighter and thinner than the above. Only four out of 20 of my cookies ended up looking like this. I'm not sure why but they ended up mostly like this:
The recipe calls for one to cook up the ingredients in a saucepan and then add the flour. One then drops the dough, which is supposed to be liquidy, onto the pan and cooks it slow for about ten minutes or so. When it comes out of the oven, one is supposed to be able to roll the cooky around a dowel of some sort and make an ultra thin cone/roll shape.
The first pan's worth, I guess, was still liquid-y enough to spread and become a consistency which was able to be rolled. After that, the dough's consistency hardened up and the cooky came out of the oven kind of hard and crumbly. Not able to be rolled...
__ok, its a snow day right now and I'm typing this up while watching the first Smoky and the Bandit and I just laughed out loud at the sound of Paul Williams making a pony sound as he counted out a stack of money for Burt___
...into a nice cone shape. The second pan's worth quickly turned rigid and crumbly. The third pan I gave up on, for the most part, and after they came out of the oven I wrapped them up in foil and hopefully later I will be able to enjoy a soft-ish molasses cooky (because I have had enough cooky for now).
Don't forget to brush.