Brandy Snaps
From Household cookery, 1905
This mixture will keep for some time if covered and kept in a cool place.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 21. The excerpt below is the record exactly as published.
Brandy Snaps 7 oz. butter. 7 oz. sugar. 7 oz. flour. 7 oz. syrup. \ oz. ground ginger. Method, — Cream butter and sugar, add syrup, then flour and ginger. Mix thoroughly and let it stand till firm. Form into small balls, press each out very thinly w4th the fingers on to a baking-sheet. Bake in a rather quick oven from 7 to i o minutes. Roll at once round the handle of a wooden spoon. Note. — This mixture will keep for some time if covered and kept in a cool place. 46 HOUSEHOLD COOKERY Parkin I lb. flour. \ lb. butter. I lb. oatmeal. J lb. lard. li lb. treacle. \ lb. brown sugar. i pint milk. i tea-spoonful salt. J oz. ground ginger.
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Cook this with the app: pantry check, scaling, and the assistant.