Brandy Snaps

Appears in

By Robert Carrier

Published 1965

  • About


  • ¼ pound butter
  • ¼ pound castor sugar
  • ¼ pound


Combine butter, sugar and syrup in the top of a double saucepan, and cook over water until melted. Remove from heat and mix in flour gradually. Add ground ginger and flavour with a few drops of vanilla extract. Pour the mixture in small rounds on to well-buttered baking sheets and bake in a moderate oven (375°F