Laura Calder's brandy snaps

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5 min


1 Dozen cookies

* PLUS Baking Time: 5 minutes

“You can’t really call these cookies, because they are as insubstantial as bridal veils. These delicate treats are great served with coffee.”


  • 2 tbsp granulated sugar
  • 2 tbsp golden corn syrup
  • 1/4 cup unsalted butter
  • 2 tsp brandy
  • 1/4 cup all-purpose flour


  • Preheat oven to 350F (180C). Lightly butter a baking sheet or line with parchment paper. Melt the sugar, syrup and butter together in a saucepan. When mixture starts to bubble, remove from heat. Using a wooden spoon, beat in the brandy and flour.
  • Making only 6 cookies at a time, place 1 tsp (5 mL) of the batter for each cookie, spaced well apart, on the baking sheet. Bake until flat and golden, 5 to 7 min.
  • Let cool on the baking sheet for a few seconds, just until the cookies are firm enough to move but are still pliable. Remove with a spatula and drape over a rolling pin, or simply leave flat on a rack. Repeat with second batch. Cool cookies completely. If making ahead, store in an airtight container with layers separated by parchment.