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Brandy Snaps
- Difficulty
Easy
By Peter Gordon
Published 1997
Ingredients
50 g 1¾ oz )50 g 1¾
Method
Put the syrup, sugar and butter into a pan and boil until the mix goes a light brown colour, stirring continuously. Remove from the heat and stir in the flour, avoiding lumps. Return to the stove and cook, stirring continuously, for 2 minutes (it will colour a little in this time). Remove from the heat and leave to cool for 10 minutes.
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