Brandy Snaps
A dish that gets its character from molasses and cottolene.
contains gluten
Ingredients
US
Metric
- 120 ml molasses
- 60 ml Cottolene
- 210 ml flour
- 160 ml granulated sugar
- 15 ml ginger
- 1 ml nutmeg
- 1 ml salt
Steps
- PROCESS: Put molasses in sauce-pan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt. Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart. Bake in a slow oven. When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon. Lay on cake cooler until crisp.
Nutrition (estimated, per serving)
| Calories | 470 |
|---|---|
| Protein | 3.8 g |
| Fat | 0.5 g |
| Carbs | 114.7 g |
| Fiber | 1.1 g |
| Sodium | 120 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States