Brandy Snap Cookie Cups with Sorbet


This Saturday night, my friends Alyssa and Jess helped me experiment with a Martha Stewart cookie recipe I saw on PBS. I knew it would be a challenge and I thought failure would be funnier with friends (and wine). I was right.

This recipe is finicky but fun. Its tedious too! But, we mastered the baking time and sculpting into cup form in the second batch. I couldn’t find Golden Syrup and substituted an old bottle of Micanopy, Florida came syrup. The mossy nature of Micanopy was pungent in the cookie – so I recommend using corn syrup if you can’t find the golden stuff.

This recipe is worth a shot. If accomplished, you’ll look victorious and stylish to any guest.

Martha Stewart Brandy Snap Cups

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 5 tablespoons unsalted butter
  • 1/3 cup sugar
  • 1/4 cup Lyle’s Golden Syrup

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.
Using a 2/3-ounce ice cream scoop, drop three level scoops of batter onto prepared baking sheets, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
Remove from oven and let cookies cool just slightly until firm, about 2 minutes; place each cookie over an inverted drinking glass or wrap around the handle of a whisk, using your hands to press and gently shape. Let set 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter. If cookies get too cool to shape, return them to oven for a few seconds until softened. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

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