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BRANDY SNAPS




Source of Recipe


My files


List of Ingredients




50g (2 oz) Butter
50g (2 oz) Sugar
2 Tablespoons Black Treacle (Molasses)
50g (2 oz) Plain Flour
A pinch of Salt
1/2 teaspoon Ground Ginger
1/2 teaspoon Lemon Juice
1 teaspoon Brandy
Whipped cream to serve



Recipe



1. In a pan, melt the butter, sugar and black treacle until the sugar dissolves. Remove from the heat and allow to cool.



2. Preheat the oven to 170°C, 325°F, Gas mark 3 and well grease 3-4 baking trays.



3. Add the flour, ginger, brandy, lemon juice and a pinch of salt to the cooled treacle mixture and mix well.



4. Drop tablespoonfuls of the mixture onto the baking trays, spacing at least 10cm/4inches apart as the mixture spreads during cooking. Do not be tempted to use more than a tablespoon of mixture per biscuit. Bake in the oven for 7-8 minutes until brown.



5. Remove from the oven, wait for 1 minute or until the biscuits are just cool enough to handle, then remove from the trays with a spatula and carefully roll each biscuit around the handle of a wooden spoon to form a cylinder. Work quickly as once cooled, the biscuits will break. They can be returned to the cooling oven for 1-2 minutes if they get too brittle before you have a chance of removing them from the trays.