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Brandy Snaps of Hereford

Batter of approximately equal quantities of sugar, black treacle, flour and butter, with ground ginger, a little brandy and lemon. Formed into very thin small circles, baked and, while still hot, rolled and allowed to cool and dry. Very crisp (J.Salmon)

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

746. SMALL BRANDY SNAPS (Hertfordshire)

A quarter of a pound of butter, half a pound of treacle, a quarter of a pound of Demerara sugar: bring to the boil, add the juice of one lemon and rind, one ounce of ginger, a quarter of a pound of flour. Let the whole be well mixed and kept warm. Drop in teaspoonfuls on a baking sheet, bake in a quick oven, hang on a spoon until crisp.

See: Brandy Snaps

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