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The New Zealand Railways Magazine, Volume 13, Issue 9 (December 1, 1938)

Brandy Snaps

Brandy Snaps.

Three ounces butter, 2 ozs. flour, 2 ozs. sugar, 3 ozs. syrup, 1/2 teaspoonful ground ginger.

Melt the syrup and butter and allow to stand for about half an hour, then add flour and sugar and ground ginger, beating well. Put in small teaspoonfuls on a well-greased tin, and bake in a moderate oven until well spread and brown. Lift out with a palette knife and roll over the greased handle of a wooden spoon. Allow to cool.