How To make Brandy Wafers(Scottish)
2 oz Golden syrup
1/4 c Butter
1/2 c Flour
2 oz Caster sugar
1/2 ts Brandy
1/2 ts Ground ginger
Set oven to 450F or Mark 8. Grease baking sheets. Melt the butter, syrup and sugar together in a saucepan over a very gentle heat. Stir in the flour, ground ginger and the brandy. Beat together for about 5 minutes. Drop small teaspoonsful on to the baking sheet, spaced well apart. Bake for 5 minutes until pale golden brown in colour. Roll immediately, while still hot, around the greased handle of a large wooden spoon. Set aside to cool. These are delicious filled with freshly whipped cream. >From the booklet Scottish Teatime Recipes Typed By Ray Watson -----
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Cooking Marathon! - 18th Century Cooking Season 15
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I left Werther's Caramel Candy in Rum for a week
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A Dessert Fit For The Washingtons
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This is our final cooking episode at George Washington's Mount Vernon. For this last recipe, Deb Colburn joins us and makes us Orange Fool. A perfect dessert to end your meal. Enjoy!
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Rum Balls
These are a no-bake recipe that you can mix up in a few minutes then chill to set before rolling the balls. They do pack a wallop and have a nice taste and texture.