Brandy Snaps

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 8 min Total: 8 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Weigh out 1 lb. butter and put it on to melt; weigh out 2 ozs. of treacle and 2 ozs. of golden syrup; add to butter and mix.
  2. Next, add 2 ozs. flour and 3 ozs. pounded sugar; last of all, 1 oz. ground ginger, and mix all well.
  3. It should stand 1 hour to stiffen, then drop it from a table-spoon, about a teaspoonful at a time for each “snap,” on to a buttered baking sheet, and bake the “snaps” a gold colour, which will take 7 or 8 minutes probably.
  4. Take them out of the oven, let them cool, then twist them up.
  5. Serve on a napkin.
Original Text
(Isa. Emslie. 1888.) Both the recipes for Brandy Snaps are excellent. Weigh out 1 lb. butter and put it on to melt; weigh out 2 ozs. of treacle and 2 ozs. of golden syrup; add to butter and mix. Next, add 2 ozs. flour and 3 ozs. pounded sugar; last of all, 1 oz. ground ginger, and mix all well. It should stand 1 hour to stiffen, then drop it from a table-spoon, about a teaspoonful at a time for each “snap,” on to a buttered baking sheet, and bake the “snaps” a gold colour, which will take 7 or 8 minutes probably. Take them out of the oven, let them cool, then twist them up. Serve on a napkin.
Notes
—