Vickys Brandy Snaps and Baskets, GF DF EF SF NF
Ingredient
Food ration :
12 servings
Cooking time :
25 mins
Cooking instructions
* Step 1
Preheat the oven to gas 4 / 180C / 350°F and line two baking sheets with parchment paper
* Step 2
Melt the butter, sugar and syrup together gently in a saucepan
* Step 3
Stir in the flour, ginger, brandy and lemon zest and mix together well
* Step 4
Drop teaspoons of the mixture 4cm apart on the baking sheets
* Step 5
Bake for 7 - 10 minutes until golden brown and bubbling
* Step 6
If making brandy snaps, grease the handle of a wooden spoon
* Step 7
If making brandy baskets, grease a small bowl or an upsides down muffin tin
* Step 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
* Step 9
Let cool on a wire rack while you mould the 2nd sheet
* Step 10
If the cookies harden before you can mould them, put them back in the oven to soften for a few minutes
* Step 11
Fill with whipped coconut cream, thick custard, free-from ice cream or cannoli filling. Fill the baskets with cream and fresh fruit
* Step 12
Can be stored unfilled in a lidded container for up to a week
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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