Brandy Snaps

Ingredients

• lib. of flour
• Jib. of coarse brown sugar
• 4oz. butter
• a dessertspoonful of all-spice
• two dessertspoonfuls of ground ginger
• the grated rind of half a lemon
• the strained juice of one lemon
• Jib. of treacle

Method

1. 1

   Mix all ingredients together, spread the paste thinly on buttered baking sheets, and bake in a rather slow oven till well coloured.

2. 2

   Cut into rounds or squares, roll each round as you lift it from the tin, and store in airtight tins.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 79. The excerpt below is the record exactly as published.

lib. of flour, Jib. of coarse brown sugar, 4oz. butter, a dessertspoonful of all- spice, two dessertspoonfuls of ground ginger, the grated rind of half and the strained juice of one lemon, and Jib. of treacle

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