Brandy Snaps

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 4 oz. (120 g.) butter
  • 8 oz. (240


Rub the butter into the flour, add sugar, eggs and brandy, and beat very well. The batter should be of a soft, dropping consistency. Heat a girdle or a very large frying pan so that a piece of butter dropped on it sizzles and smokes at once. Drop small spoonfuls on to the buttered pan, well apart, and allow them to spread to the size of saucers, becoming full of holes as they do so. Quickly lif