Hereford Brandy Snap

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3oz butter
  • 4oz sugar
  • 4oz black treacle
  • 4oz plain flour
  • ½ teaspoon ground ginger
  • 1 teaspoon brandy (optional)
  • Squeeze of lemon juice


    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 as ‘gaufres’ or wafers. They were traditionally sold at fairs. This recipe was used for the brandy snaps sold at the Hereford Annual May Fair.