Brandy snap baskets are great to have in your personal recipe archive. Not only are these golden delights tasty and easy, they’re also very versatile. You can fill them with ice cream, fruit, chocolate, or anything your heart desires. Crispy and delicious!
Brandy snap baskets
- 100g butter
- 100g castor sugar
- 100g golden syrup
- 100g cake flour
- a pinch of salt
- 5ml (1 tsp) ground ginger
- zest of 1 lemon
Preheat the oven to 160°C. Line 2 baking trays with greaseproof paper.
Place the butter, sugar and syrup in a pot over medium heat and bring to a gentle simmer. Remove from heat and add the sifted dry ingredients and lemon zest.
Place 30ml (2 tbsp) of mixture at a time onto the baking sheets, using the back of the spoon to spread the mixture into a large circle. You should be able to get 3 rounds on each baking sheet. Bake until golden brown and caramel in colour, about 8 minutes.
Remove from the oven and leave to rest for a few minutes. Lift the brandy snaps from the sheet using a spatula and place over upside-down bowls. Bend them to form their own bowl shape and leave to cool completely.
Place the brandy snap bowls down the centre of your Christmas table, coffee table or mantelpiece and fill with chocolates, strawberries or nuts.