| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
30 |
Servings |
INGREDIENTS
| 4 |
oz |
Golden syrup |
| 3 1/2 |
oz |
Caster sugar |
| 4 |
oz |
Butter |
| 3 1/2 |
oz |
Flour, sifted |
| 1 |
ts |
Ground ginger |
|
|
Grated rind of 1 lemon |
| 1 |
ts |
Lemon juice or brandy |
INSTRUCTIONS
Put the syrup, sugar and butter into a heavy saucepan and warm, stirring,
until the sugar has dissolved and the butter melted. Remove from the heat
and tip in the flour, ginger and lemon rind. add the lemon juice or brandy
and mix well. Drop teaspoonful of the mixture 3 inches apart, on greased
baking sheets. Bake in a pre-heated moderate oven(325F) for 10 minutes or
until golden brown. Remove from the oven and roll around the graesed handle
of a wooden spoon whilst hot. do not allow them to cool as the snaps will
become hard and impossible to roll.
Recipe by: The Women's Institute Posted to MC-Recipe Digest V1 #650 by
Douglas Weller <dweller@ramtops.demon.co.uk> on Jun 29, 1997
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”