Laura Calder's brandy snaps
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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.”
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.