English recipe for Brandy Snaps which also make excellent biscuit
accompaniments for ice cream.
approx. 20 biscuits
Cold Vegetarian Alcohol Biscuit
Baked Fayre Teatime England British Europe
tbsp Black Treacle or Molasses
pinch of Salt
teasp Ground Ginger
teasp Lemon Juice
cream to serve
In a medium saucepan pan, melt the butter, sugar and black
treacle until the sugar dissolves. Remove from the heat and allow to
2. Preheat the oven to 170C, 325F, Gas mark 3 and well grease 3-4
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.