Monday, 31 March 2014

Cumberland has its snaps

We always think of the famous tasty sausages linked to Cumberland so when Veronica gave me this old family recipe for Cumberland Snaps I had a quite a surprise. When I baked this recipe, I found the ancient county of Cumberland in the northwest of England had produced another winning formula!

Cumberland Snaps
4 oz/110g caster sugar
8 oz/225g butter
2 tbsps golden syrup
 1 tsp bicarbonate of soda
1 tbsp hot water
 8 oz/225g plain flour
1 tsp ground ginger
2 oz/ 50g rolled oats

Pre heat the oven to 160C/325F/Mark 3. Melt the sugar, butter and syrup in a pan over a low heat. Dissolve the bicarbonate of soda in the hot water. Sift the flour and ginger together and mix with the rolled oats. Then pour in the mixture from the pan and the dissolved bicarbonate of soda gradually to make a dough. Roll the dough into small balls (about the size of a walnut) and place on a greased baking sheet. Bake for about 20 minutes until golden brown. Cool on a wire rack.

They really are delicious and such an easy recipe to bake. Well done historic Cumberland! Grandma loved collecting and passing on recipes and I’m delighted to keep up this tradition. Have you a tasty local recipe to share? #keepbakingalive

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