Brandy Snap Baskets
Ingredients
2 ounces butter
2 ounces caster sugar
2 Tbsp. golden syrup or molasses
2 ounces plain flour
a pinch of salt
1/2 tsp. ground ginger
1/2 tsp. lemon juice
1 tsp. brandy
Cooking Instructions
1. Heat oven to 325øF/160øC/gas mark 3 and line a baking sheet with baking parchment or buttered greaseproof paper. 2. Heat the butter, sugar and syrup or molasses in a small saucepan until the mixture is warm and melted but not hot. 3. Sift together the flour, salt and ginger and stir them into the liquid butter mixture. Stir in the brandy and lemon juice. 4. Drop blobs (2 Tbls. each) of this batter on to the prepared baking sheet, spacing each brandy snap well apart. 5. Bake for 8 to 10 minutes until brown and bubbling. 6. Remove from the oven and allow the brandy snaps to cool on the tray for one minute before lifting them one at a time and draping them over well oiled inverted C. or tumblers. As the biscuits dry they become brittle and form basket shapes, suitable for holding the damson ice cream.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)