Vickys Brandy Snaps and Baskets, Gluten, Dairy, Egg & Soy-Free

1. 1

   Preheat the oven to gas 4 / 180C / 350F and line two baking sheets with parchment paper

2. 2

   Melt the butter, sugar and syrup together gently in a saucepan

3. 3

   Stir in the flour, ginger, brandy and lemon zest and mix together well

4. 4

   Drop teaspoons of the mixture 4cm apart on the baking sheets

5. 5

   Bake for 7 - 10 minutes until golden brown and bubbling

6. 6

   If making brandy snaps, grease the handle of a wooden spoon

7. 7

   If making brandy baskets, grease a small bowl or an upsides down muffin tin

8. 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. 9

   Let cool on a wire rack while you mould the 2nd sheet

10. 10

    If the cookies harden before you can mould them, put them back in the oven to soften for a few minutes

11. 11

    Fill with whipped cream, thick custard, ice cream or cannoli filling.

12. 12

    Fill the baskets with cream and fresh fruit

13. 13

    Can be stored unfilled in a lidded container for up to a week

* Per serving · 4 servings · Values may vary.

No additional tips available.