Brandy Snap Baskets
By: Anonymous
Published: Saturday, December 12, 2009 - 3:52am

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