Lacey Brandy Snaps

These super thin lacey crisp cookies are a unique addition to your cookie tray. Their texture is divine with creamy puddings or ice cream.


3/4 cup flour
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
2 tablespoons water
1/2 teaspoon brandy extract (optional)


Preheat oven to 375 °. Grease a large cookie sheet.

In a medium bowl mix together flour, ginger and cloves.

Heat remaining ingredients in a small saucepan, until butter is melted and mixture is smooth. Stir into dry ingredients until well combined. Let cool for 3 minutes.

Drop six 1/2 teaspoonfuls of batter onto prepared cookie sheet, spacing evenly. (These cookies spread, so only do 6 at a time.)

Bake 4-5 minutes, depending on your oven, until cookies just turn golden brown and are bubbling. Remove from oven and let cool 1 minute until cookies are firm enough to be removed with a spatula. Working quickly remove cookies one at a time and drape over a rolling pin or if you prefer wrap around the handle of a wooden spoon to form a cylinder. Let cool until set, about 1 minute. Slide off rolling pin or spoon handle. Cool completely and then store in an airtight container.

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