Brandy Snap Baskets

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   1. Make the mixture the day before you need it. The snaps are thinner and crisper if the mixture is at least a day old.

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   2. Heat butter, sugar and syrup in a pan over a low heat until melted.

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   3. Sieve together the flour and ginger.

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   4. Remove pan from heat and sieve in the flour slowly mixing as you go.

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   5. Beat until smooth. Pour into clean container.

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   6. Chill in refrigerator until ready to use.

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   Baskets

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   7. Preheat oven to 160 c / Gas Mark 3.

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   8. Turn several baking sheets upside down and lightly grease the undersides. It is much easier to remove the brandy snaps from a tray with no side lips.

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    9. Place walnut sized pieces onto the trays and spread out into circles with your fingertips. Don't attempt more than 2 per tray.

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    10. Bake in a preheated oven for 5 - 7 minutes until golden and set.

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    11. Remove from oven and leave to settle for a minute or so. The snaps will have a lacy surface.

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    12. Lift biscuits from tin using a palette knife and drape immediately over a ramekin or pudding basin (or cut the base of a lemon and use that) squeezing into a tulip shape whilst still warm.

No additional tips available.