Brandy Snaps

==Description==
==Ingredients==
* 65 ml butter or margarine
* 75 ml castor sugar
* 60 g black treacle
* 5 ml lemon juice
* 125 ml cake flour, sifted
* 2 ml salt
* 5 ml ground ginger
==Directions==
# Place the butter or margarine, castor sugar, treacle and lemon juice in a saucepan and simmer over moderate heat until the butter has melted, stirring occasionally. Remove from the stove. Add the flour, salt and ginger and mix well.
# Drop 2 - 3 teaspoonfuls of the batter, 12 cm apart, on well-greased baking sheets and bake at 190 °C for about 5 minutes, or until rich brown and well spread out. Remove the baking sheet from the oven and allow the brandy snaps to cool for no more than 1 minute. While still warm, wrap each biscuit around the handle of a wooden spoon to make a roll. Allow them to firm before removing the handle and lifting them onto a wire rack to cool completely.
# Repeat with the remaining batter. Store in an airtight container until needed, then serve filled with whipped cream laced with brandy.
Category:Aquavit Recipes
Category:Black treacle Recipes
Category:Brandy Recipes
Category:Cake flour Recipes
Category:Maple syrup Recipes
Category:Molasses Recipes
Category:Recipes that need photos
Category:South African Desserts
Category:South African Recipes