Vickys Brandy Snaps and Baskets, GF DF EF SF NF
Lovely, sticky, & crunchy!
Vickys Brandy Snaps and Baskets, GF DF EF SF NF
Lovely, sticky, & crunchy!
Open in Cookpad AppSteps
- 1
Preheat the oven to gas 4 / 180C / 350°F and line two baking sheets with parchment paper
- 2
Melt the butter, sugar and syrup together gently in a saucepan
- 3
Stir in the flour, ginger, brandy and lemon zest and mix together well
- 4
Drop teaspoons of the mixture 4cm apart on the baking sheets
- 5
Bake for 7 - 10 minutes until golden brown and bubbling
- 6
If making brandy snaps, grease the handle of a wooden spoon
- 7
If making brandy baskets, grease a small bowl or an upsides down muffin tin
- 8
Remove the first sheet from the oven, quickly lift the cookies off with a fish slice when you can move them without them wrinkling and loosley mould them around your chosen shape, one at a time
- 9
Let cool on a wire rack while you mould the 2nd sheet
- 10
If the cookies harden before you can mould them, put them back in the oven to soften for a few minutes
- 11
Fill with whipped coconut cream, thick custard, free-from ice cream or cannoli filling. Fill the baskets with cream and fresh fruit
- 12
Can be stored unfilled in a lidded container for up to a week
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