TO-DAY’S RECIPE
BRANDY SNAPS. Ingredients: 3Jozs. flour, 4ozs. sugar, 4ozs. butter, 4ozs. golden syrup, 2 level teaspoonfuls ginger, 2 tablespoonfuls boiling water, pinch of salt. Method: Stir all the dry ingredients together and chop the butter into these. Pour the boiling water onto the golden syrup and add this to the other ingredients, stirring all until well mixed. If the butter is very hard warm the basin a little before mixing Ingredients. Place teaspoonfuls on a hot greased slide, spreading each smoothly with the back of the spoon. Butter the slide the first time only. Cook in a fairly quick oven, allowing them to cool slightly before removing. Turn them upside down, and then roll round the greased handle of a wooden spoon. The brandy snaps may he filled with whipped cream before eating.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/HBTRIB19340818.2.144.7
Bibliographic details
Hawke's Bay Tribune, Volume XXIV, Issue 210, 18 August 1934, Page 11
Word Count
134TO-DAY’S RECIPE Hawke's Bay Tribune, Volume XXIV, Issue 210, 18 August 1934, Page 11
Using This Item
NZME is the copyright owner for the Hawke's Bay Tribune. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in