Brandy Snap Baskets

Ingredients

125 grams Unsalted Butter
125 grams Unrefined Soft Brown Sugar
4 tablespoons Golden Syrup
125 grams Plain Flour
1 teaspoon Ground Ginger, (level measure)

Preparation

1
1. Make the mixture the day before you need it. The snaps are thinner and crisper if the mixture is at least a day old.
2
2. Heat butter, sugar and syrup in a pan over a low heat until melted.
3
3. Sieve together the flour and ginger.
4
4. Remove pan from heat and sieve in the flour slowly mixing as you go.
5
5. Beat until smooth. Pour into clean container.
6
6. Chill in refrigerator until ready to use.
7
Baskets
8
7. Preheat oven to 160 c / Gas Mark 3.
9
8. Turn several baking sheets upside down and lightly grease the undersides. It is much easier to remove the brandy snaps from a tray with no side lips.
10
9. Place walnut sized pieces onto the trays and spread out into circles with your fingertips. Don't attempt more than 2 per tray.
11
10. Bake in a preheated oven for 5 - 7 minutes until golden and set.
12
11. Remove from oven and leave to settle for a minute or so. The snaps will have a lacy surface.
13
12. Lift biscuits from tin using a palette knife and drape immediately over a ramekin or pudding basin (or cut the base of a lemon and use that) squeezing into a tulip shape whilst still warm.
14
Repeat until you have used up the mixture.
15
13. Store in an airtight tin until needed.
16
14. Fill with a selection of ice creams, fruits, or sorbets to make a wonderfully light summer dessert

Tools

 



Yield:

4.0 servings

Added:

December 12, 2009

Creator:

Anonymous

Related Cooking Videos