Brandy Snaps




From the Chez Boucher Cooking School 1/4 cup light corn syrup 1/4 cup dark molasses 1/2 cup butter 1 cup flour 2/3 cup sugar 1 teaspoon ground ginger 2 teaspoons brandy Pre-heat the oven to 325 degrees. Heat syrup and molasses to a boil. Remove from the heat and then add the butter, stir together. Sift together the four, sugar and ginger. Add gradually, while stirring, to the molasses mixture. Mix thoroughly, then add brandy and stir. Drop 2 teaspoons of mixture 6 inches apart on a greased sheet pan. Bake 10 to 15 minutes. Cookies will be thin and flat. Remove from the oven and roll around a form or wooden spoon to form. Cool and fill with cherry mousse. <b>French Terms</b> Chiffonade: To cut into "ribbons' tuille SAbayonne Maltaise Amuse Bouche Herbs D' Provence Coulis puree of itself Tourneau football cut with seven sides. Mise en place <i>Read more about the Chez Boucher Cooking School in the April issue's "Cuisine" section.</i>

Calendar

Popular Articles

  1. Is This the Oldest Known UFO Photo? One NH Researcher Finds Out
    Ryan Mullahy, a UFO writer and researcher, set out to either verify or discredit the photo.
  2. A Close Encounter With Betty Hill
    In time for the Exeter UFO Festival happening at the end this month (August 30), David Mendelsohn...
  3. Best of NH 2014 Arts, Culture & People
    Discover new local bands, art galleries, music and performing arts venues and much more in this...
  4. Get Inspired With 10 Stories of Fitness and Weight Loss
    In the quest for health, weight loss or physical transformation, half the battle is getting...
  5. Brave Hurt: How NOT to Win the New Hampshire Highland Games
    Ever wanted to try your hand at tossing a caber or hurling a haggis? Our man on the scene Kevin...
  6. Late Summer Weekend Trip to Newfound Lake
    Those lazy days of late summer are perfect for a weekend of exploring New Hampshire’s secret lake
  7. Designing With Tile
    How to add style to the functional areas of your home with decorative tile.