Traditional Scottish Recipes
- Brandy Wafers

The close historical relationship between Scotland and France meant that brandy was a well known alcoholic drink in the home of whisky. It was only after the Union of the Parliaments in 1707 that Portuguese port became more widely known.

2 ounces golden syrup (Light corn syrup is the nearest US equivalent)
2 ounces butter
2 ounces flour
2 ounces caster sugar (Fine granulated sugar)
Half teaspoon brandy
Half teaspoon ground ginger

Preheat the oven to 450F/250C/Gas Mark 8 and grease a baking sheet. Melt the butter, syrup and sugar over a gentle heat and then stir in the flour, ginger and brandy. Keep stirring for about five minutes. Drop small teaspoonsfuls onto the baking sheet, keeping them well apart. Bake for five minutes or until they are a pale golden brown. Using the greased handle of a large wooden spoon, roll the wafers round the handle while they are still hot - take care not to burn yourself! Allow to cool before use. They are excellent on their own or sticking out of ice cream.

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