| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian , Veg1 |
6 |
servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 2 |
oz |
Caster sugar |
| 2 |
tb |
Golden syrup or molasses |
| 2 |
oz |
Plain flour |
|
|
A pinch of salt |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Lemon juice |
| 1 |
ts |
Brandy |
INSTRUCTIONS
1. Heat oven to 325°F/160°C/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 tablespoonsful each) of this batter on to the
prepared baking sheet, spacing each brandy snap well apart.
5. Bake for 8-10 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 cups or tumblers. As the biscuits dry
they become brittle and form basket shapes, suitable for holding the
damson ice cream.
Converted by MC_Buster.
NOTES : Serve your homemade damson ice cream in these lacy brandy snap
baskets.
Converted by MM_Buster v2.0l.
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