BRANDY SNAP BASKETS
A crisp basket that can be filled with fruit and cream. Good luck!
Provided by Greg
Categories Desserts Candy Recipes
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease baking sheets.
- Sift together flour and ginger.
- In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.
- Stir flour mixture and lemon rind into syrup. Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread.
- Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Have ready 5 small bowls, their undersides buttered. Gently lift the brandy snap off the tray and bend it over a bowl to shape. Remove baskets when cooler and set.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 33 mg, Sugar 7.9 g
BRANDY SNAPS
Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 18m
Yield Makes 12-16 approx
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/ 160 fan/ gas mark 4 and two baking trays with baking parchment.
- Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
- Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 - 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping - the snaps should still be pliable but set enough to move without tearing.
- You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top 'presentation' side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you'll see.
- Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.
Nutrition Facts : Calories 76 calories, Fat 3.7 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.1 milligram of sodium
BRANDY SNAP BASKET
Dinner Party
Provided by h3l3nb
Time 10m
Yield Serves 6
Number Of Ingredients 0
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 180ÃÂðC. 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.
BRANDY SNAPS AND BASKETS
really simple but requires skill
Provided by abi scott
Time 25m
Yield Makes 8+
Number Of Ingredients 0
Steps:
- preheat oven to 170C gas mark 4. line 2 baking trays with backing parchment.
- measure butter, syrup, and sugar into a saucepan. make sure they all weigh the same. gently heat the mix until it has melted and the sugar has dissolved. DO NOT BOIL THE MIX.
- leave to cool for a minute then add the flour, ginger and lemon juice and stir well.
- Place 4 teaspoon of mixture on to each backing tray to make neat circles about 10cm apart. bake one tray at a time as you only have a short amount of time to shape them.
- As soon as they come out of the oven peel them off carefully with a palette knife into a muffin tin to make baskets or if you have uneven shaped one's leave to harden and stack one onto of each other.
- Leave to set and whip cream and chop fruit. Melt chocolate and drizzle over the brandy stack or into the baskets. pipe cream onto each brandy basket. decorate with fruit as you with.
RASPBERRY & LEMON BRANDY BASKETS
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
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
LEMON & RASPBERRY BASKETS
With just five ingredients, this is a great little pud to have up your sleeve when you're in a hurry
Provided by Jane Hornby
Categories Dessert, Dinner, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Melt the chocolate in the microwave for 2 mins on High, stirring halfway through. Meanwhile, stir together the lemon curd and the crème fraîche.
- Divide half the raspberries between the baskets, spoon over the lemon cream and top with the rest of the berries. Drizzle the dark chocolate over the tops of the baskets and leave in the fridge to set for 5-10 mins or up to 1 hr.
Nutrition Facts : Calories 348 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.23 milligram of sodium
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