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Hookery Cookery Home > Cake and Biscuit (Cookie) Recipes >

Brandy Snaps


Description/Notes:

Impressive addition to your tea-time nibbles, well worth the wait

Ingredients:
  • 2 oz. (50g) plain flour
  • 2 oz, (50g) demerara sugar
  • 2 oz. (50g) butter or margarine
  • 2 0z. Golden syrup
  • 1 tsp. Ground ginger
  • half a teaspoon of baking powder
  • 1 tsp. brandy

    Cooking Instructions:
    1. Pre-heat oven to 300F, 150C
    2. Sift together the flour, ginger and baking powder
    3. Melt the sugar, syrup, brandy and butter to a liquid
    4. Pour the liquid over the dry ingredients and mix
    5. Leave to stand for 24 hours
    6. Roll the mixture into balls the size of walnuts then pace on a greased baking sheet, two inches apart
    7. Bake in the oven until they have run quite flat and are a moderate brown
    8. Remove from oven and leave for one minute
    9. Lift off with a knife and roll round the handle of a wooden spoon
    10. If the snaps harden too much before rolling, return them to the oven for a few minutes to soften



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000