Brandy Snap Baskets Recipes

BRANDY SNAPS RECIPE FOR BRANDY SNAP BASKETS

Brandy snaps recipe for brandy snap baskets image

There's no brandy in these brandy snap biscuits but they're often served rolled up and filled with brandy infused whipped cream.

Provided by Sarah Trivuncic

Time 20m

Number Of Ingredients 6

Ingredients

50g butter
50g granulated sugar
65g golden syrup
50g plain flour
1 level tsp ground ginger
2 tsp lemon juice

Steps:

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.

BRANDY SNAP BASKET

Brandy Snap Basket image

Dinner Party

Provided by h3l3nb

Time 10m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Place the butter, caster sugar and golden syrup in a saucepan and place it over a moderate heat. Stir it regularly with a wooden spoon until the butter and golden syrup have melted and the sugar has dissolved. Leave it to simmer gently for a couple of minutes then remove it from the heat.
Stir in the vanilla essence, ground ginger, brandy and lemon zest, and then gradually mix in the flour until well incorporated. Set the mixture aside for 15 minutes to cool and become firmer.
Preheat an oven to 180ÃƒÂ‚Ã‚Â°C. Place large spoonfuls of the mixture onto anon stick or well butter biscuit tray so that you have at least 6, allow plenty of room between each one as they will spread out. With lightly buttered fingers spread the mixture into circles around 5 cm wide. Place the tray in a preheated oven and leave them to cook for 10-15 minutes. You will need to cook them regularly as they will easily burn. The brandy snaps our ready when they have spread out and are a rich golden brown. Remove them from he oven and allow them to cool for 1 minute.
Place 6 dariole, ramekins or small teacups upside down on a work surface. Carefully remove the brandy snaps from the tray (they should be pliable if they aren't return them to the oven for a few minutes), place them on the upturned dariole, ramekin or cup and mould them around it to shape as a basket. Set them aside to harden.
When they are set remove them from the mould and store them in a air tight container until ready to use.

RASPBERRY & LEMON BRANDY BASKETS

Raspberry & lemon brandy baskets image

A healthy choice dessert - make it and use up the last of those pick-your-own raspberries

Provided by Good Food team

Categories Dessert

Time 5m

Number Of Ingredients 5

Ingredients

150g punnet raspberries
6 tbsp fromage frais
2 tbsp lemon curd
4 ready-made brandy snap baskets
1 tbsp toasted flaked almonds

Steps:

Reserve a few raspberries for decoration. Put the rest in a bowl and mash roughly with a fork. Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and almonds, then serve straight away.

Nutrition Facts : Calories 159 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.16 milligram of sodium

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