Brandy Snap Baskets

Ingredients

• 50g butter
• 50g caster sugar
• 2 tbsp golden syrup or molasses
• 50g plain flour
• Pinch of salt
• ½ tsp ground ginger
• ½ tsp lemon juice
• 1 tsp brandy

Method

1. Heat oven to 160°C/gas mark 3 and line a baking sheet with baking parchment or buttered baking parchment.
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. Bake for 8-10 minutes until brown and bubbling.
5. 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.
6. As the biscuits dry they become brittle and form basket shapes, suitable for holding ice cream.