Brandy Snaps

Ingredients

• Teaspoonful GROUND GINGER.
• One Teaspoonful BRANDY or RUM (or ESSENCE).
• 2-ozs. BE-RO FLOUR.
• 2-ozs. SUGAR.
• 2-ozs. MARGARINE.
• Two Tablespoons GOLDEN SYRUP.
• Teaspoonful Grated LEMON RIND.

Method

1. 1

   Melt Fat, Sugar and Syrup in a pan.

2. 2

   Remove from the heat, add all the other ingredients, and mix well.

3. 3

   Drop in teaspoonfuls on a greased and floured Baking Sheet at least 3 inches apart, as they will spread in cooking, and bake in a moderate oven (350°-375° F.) for 7 to 10 minutes, until Golden Brown.

4. 4

   Meanwhile, have ready one or two wooden spoon handles and a Wire Tray.

5. 5

   Remove the Baking Sheet from the oven, and allow to stand a moment on the stove, until the Biscuits can be easily lifted from the Sheet with a Knife.

6. 6

   Roll round the wooden spoon handle and leave for a minute to set.

7. 7

   If the Biscuits become too cool and brittle to roll, place over heat for a moment, to soften.

8. 8

   This Mixture makes 16 Brandy Snaps.

9. 9

   Immediately before serving, put a little Whipped Cream, or Mock Cream, into the end of each.

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 8. The excerpt below is the record exactly as published.

Brandy Snaps } Teaspoonful GROUND GINGER. One Teaspoonful BRANDY 2-ozs. BE-RO FLOUR. 2-ozs. SUGAR. or RUM (or ESSENCE). 4 4 Teaspoonful Grated 2-ozs. MARGARINE. LEMON RIND. Two Tablespoons GOLDEN SYRUP.

Cook this with the app: pantry check, scaling, and the assistant.