Brandy-snap Baskets with Summer Fruit RecipeOrigin: Britain Period: Traditional |
Ingredients:
225g unsalted butter 
Brandy-snap Baskets with Summer Fruit Preparation: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. Decorate with a spring of mint, a dusting of icing sugar and a drizzle of honey. Serve with a sweet white wine. |
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