Brandy-snap Baskets with Summer Fruit is a traditional British recipe for brandy-snap biscuit baskets that are filled with ice cream, cream or pastry cream and summer fruit before serving. The full recipe is presented here and I hope you enjoy this classic British dish of: Brandy-snap Baskets with Summer Fruit.
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Ingredients:
225g unsalted butter
225g golden syrup
225g caster sugar
225g plain flour
1/2 tsp powdered ginger
juice of 1/2 lemon
brandy essence (optional)
summer fruit to fill Pastry Cream
Method:
Combine the syrup, caster sugar and butter (along with the brandy essence, if using) in a saucepan. Heat gently until the mixture becomes liquid (but do not allow to boil).
Meanwhile, sift the flour into a bowl then add to the syrup along with the ginger and lemon juice. Pass the resultant mixture through a sieve onto a tray then set aside to cool.
When the mixture is cold cut into circles about 5cm in diameter. Set these on a baking tray and bake in an oven per-heated to 180°C for 10 minutes, or until golden brown in colour.
Remove from the oven and allow to cool for 1 minute before folding them over the bases of inverted bowls to form basket shapes.
To serve, fill the brandy snap baskets you've just made with ice cream, whipped cream and a mix of summer fruit (or fill the base with pastry cream and set the fruit on top). Decorate with a spring of mint, a dusting of icing sugar and a drizzle of honey. Serve with a sweet white wine.
