|
|
 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  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |