Brandy Snaps

Preparation info

  • 12–16

    brandy snaps
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • oz. sugar
  • 1 oz. butter or margarine
  • 1 oz. golden syrup
  • 1 oz. plain flour
  • 1 level teasp. ground ginger

Method

Cream sugar, fat and syrup, and stir in the sifted flour and ginger. Make into 12–16 small balls and place well apart on greased baking-sheets. Bake in a cool oven (310°F., Gas 2) until rich brown colour. Allow to cool slightly, remove from sheet with a knife and, while soft enough, roll round the handle of a wooden spoon; remove when set. The snaps may be filled with sweetened and flavoured cream.