Brandy Snaps

1. 60 g (2 oz) syrup.                                                      5. 1/2 teaspoon ground ginger.
2. 50 g (1 3/4 oz) flour.                                                 6. 60 g (2 oz) butter or margarine.
3. 50 g (1 3/4 oz) sugar.                                                7. 1/2 teaspoon grated lemon rind.
4. 1/2 teaspoon brandy or lemon juice.


    Melt the syrup, sugar and butter in a saucepan. Stir in the flour, ginger, lemon rind and juice. Mix the ingredients well together. Drop the mixture in small teaspoons on a greased baking sheet, about 7.5 cm (3 in) apart. Bake in a cool oven from 7 to 10 minutes. When brown and slightly set, roll up at once.