Why it works: Sugar and molasses are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Brandy Snaps
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 300°F (150°C).
Make and bake
In a bowl, mix the brown sugar, flour, butter, and molasses until well combined.
Take a piece of dough the size of a hickory nut and place it in a buttered pan, leaving space for spreading.
Bake in the preheated oven until set.
Cool
Allow to cool before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + molassestop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + molassestop 16% of all pairsSmell alikemoderateCooked together10,429 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Brown sugar
- Adds sweetness and moisture, and helps the snaps brown and spread.
- Flour
- Provides the structure that holds the baked snaps together.
- Butter
- Adds fat, giving the dough richness and a tender, crisp texture.
- Molasses
- Adds moisture, deep flavour and browning, and keeps the dough soft and workable.
The step that matters
Leave space for spreading. The dough spreads and thins considerably as it bakes. Placing pieces too close together lets them merge, and a too-small gap can lead to uneven, misshapen snaps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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