Recipe: Yummy Vickys Brandy Snaps and Baskets, GF DF EF SF NF

Vickys Brandy Snaps and Baskets, GF DF EF SF NF.

You can cook Vickys Brandy Snaps and Baskets, GF DF EF SF NF using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of Vickys Brandy Snaps and Baskets, GF DF EF SF NF

1. You need 50 grams of gold-foil Stork / butter, plus extra for greasing.
2. You need 50 grams of caster (superfine) sugar.
3. Prepare 2 tbsp of golden syrup, see my recipe link below.
4. Prepare 50 grams of gluten-free / plain flour.
5. You need 1/2 tsp of ground ginger.
6. You need 1 tsp of brandy.
7. Prepare 1/2 tsp of finely grated lemon zest (optional).

Vickys Brandy Snaps and Baskets, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350°F and line two baking sheets with parchment paper.
2. Melt the butter, sugar and syrup together gently in a saucepan https://cookpad.com/us/recipes/334096-vickys-homemade-golden-syrup-like-tate-lyles-gf-df-ef-sf-nf.
3. Stir in the flour, ginger, brandy and lemon zest and mix together well.
4. Drop teaspoons of the mixture 4cm apart on the baking sheets.
5. Bake for 7 - 10 minutes until golden brown and bubbling.
6. If making brandy snaps, grease the handle of a wooden spoon.
7. If making brandy baskets, grease a small bowl or an upsides down muffin tin.
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. Let cool on a wire rack while you mould the 2nd sheet.
10. If the cookies harden before you can mould them, put them back in the oven to soften for a few minutes.
11. Fill with whipped coconut cream, thick custard, free-from ice cream or cannoli filling. Fill the baskets with cream and fresh fruit.
12. Can be stored unfilled in a lidded container for up to a week.

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