Friday, June 24, 2022

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

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

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

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

  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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