Ingredients for Brandy Snap Baskets
- 1/4 cup (60ml) golden syrup
- 1/2 cup (115g) unsalted butter
- Brown Sugar
- 1 cup (125g) plain flour
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How to Make Brandy Snap Baskets
- Combine 1/2 cup (115g) butter, 1/2 cup (100g) light brown sugar, and 1/4 cup (60ml) golden syrup in a saucepan. Cook over medium-high heat for 1 1/2-2 minutes, or until melted and smooth, stirring constantly.
- Remove from heat and stir in 1 cup (125g) plain flour until a smooth dough forms.
- Preheat oven to 180°C (350°F) (160°C fan/Gas Mark 4).
- Grease a 20cm round cake tin. Spoon 1/4 of the mixture into the prepared tin.
- Bake for 8 minutes on a low rack in a preheated convection oven at 180°C (350°F).
- Carefully remove from oven and allow to cool slightly in the tin for 2-3 minutes.
- Gently invert the baked snap onto a small, heatproof bowl or mold to shape into a basket. Repeat with the remaining mixture.
- Once completely cool, carefully remove the baskets from the molds.
- Fill the brandy snap baskets with your favorite ice cream and fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
88g
Fat
57g
Carbs
14g