Brandy Snaps from The Times Cookery Book by Katie Stewart
Sift the flour and ground ginger on to a plate. Blend the butter and sugar, then beat in the syrup, approximately 1 rounded tablespoon. Stir in the flour and ground ginger. Mix to a rough dough, th...
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Cooking tools:
- Fine-mesh sieve
- Plate
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Plastic wrap
Ingredients
- 2 oz (50 g) plain flour
- ½ level teaspoon ground ginger
- 2 oz (50 g) butter
- 5 oz (150 g) castor sugar
- 2 oz (50 g) golden syrup
- ½ pint (3 dl) double cream
- 2 tablespoons brandy
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