Preparation:
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper. Set aside.
In a sifter combine the flour, cocoa powder, ground ginger and salt. Sift onto a large piece of wax paper and set aside until needed.
Place the butter, sugar and brandy in the bowl of an electric mixer fitted with a paddle. Beat on med. for 3 min or until smooth. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for an 1 additional minute, until very smooth. Scrape down the sides of the bowl again. Add the sifted dry ingredients and mix on low for 15 secons, then increase themixer speed to medium and beat for 30 secons until incorporated. Remove the bowl from the mixer and use a rubber spatula to finish mixing the bastter until it is thoroughly combined.
Using 1 slightly heaping Tbs. of batter for each snap, portion 2 snaps, evenly spaced ( allow plenty of space between each portion of batter is it spreads on it own during baking) on each of the 2 baking sheets. Bake in oven for 8 to 9 minutes until the batter stops bubbling and the edges darken. Remove baking sheet from the oven, ( leave the other baking sheet in the oven with the oven door open). Immediately remove the parchment paper with the snapsfrom the baking sheet. Invert the snaps ( parchment paper side up) onto a clean flat surface., then peel the parchment paper away from the snaps. Moving quickly you've got work to do, so don't get distracted by the richness of the aroma. roll each snap into a cigar shaped cyulinder around a chopstick, then place on paper towel. Repeat this procedure with remain 2 snaps.
Allow the snaps to cool on the paper towels for5 min before removing the chopsticks. Portion the remaining snaps onto new sheets of parchment aper and use the same procedure and baking time until all the batter has been used. All all the snaps to cool at room temperature before storing in a tightly sealed plastic container until ready to |
