Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 ºC 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:South African Recipes
Category:South African Desserts