Hereford Brandy Snap

• 3oz butter
• 4oz sugar
• 4oz

Melt the butter, sugar and treacle together, and leave them until cold. Stir in the flour, ginger and lemon juice and mix very thoroughly. Drop in teaspoonsful on to a well-greased tin. Bake at 350°F, 180°C, gas mark 4 for ten minutes until golden. Cool briefly, then roll quickly round the handle of a wooden spoon before they ‘set’. Brandy snaps used to be known as ‘jumbles’, and even earlier a