Brandy snaps recipe for brandy snap baskets
There's no brandy in these brandy snap biscuits but they're often served rolled up and filled with brandy infused whipped cream.
Ingredients
- 50 g butter
- 50 g caster sugar (superfine baking sugar)
- 65 g golden syrup
- 50 g plain flour
- 1 level tsp ground ginger
- 2 tsp lemon juice
Instructions
- Put the butter, sugar and syrup into a small saucepan and melt over low heat.
- Sift the flour and ginger together. Add to the melted mixture with the lemon juice.
- Drop 4 teaspoons of the mixture onto a baking tray lined with parchment paper, spaced well apart to allow for them spreading in the oven.
- Bake in centre of oven at 160c / 325f / gas mark 3 for 8 minutes.
- Butter a 12 hole bun case generously.
- Leave on the tray for 1 minute. Lift up with palette knife and position gently into a hole on the bun case. Gently push and shape the brandy snap into a basket shape within the hole. It might tear a bit but so long as you have a cavity for your ice cream, this doesn't matter too much. Watch that the folds of the brandy snap do not fold inwards too much, try to pull the edges apart so you have nice round shape.
- Allow to cool and serve.
Notes
They will keep for 1-2 weeks in an airtight tin. I find they go less brittle with time and I prefer them like that!
Although you can have a tray of brandy snaps within 20 minutes, you will find them easier to roll up or form baskets if you work with a few at a time.
