Brandy snap baskets

12 Item



1.Preheat oven to 180°C. Grease oven trays.
2.In a small saucepan, stir syrup, butter and brown sugar over low heat until butter has melted. Remove from heat; stir in sifted flour, ginger and salt until mixed well. Drop rounded teaspoonfuls of mixture onto oven trays, allowing room for spreading (about two per tray).
3.For easy handling, bake one tray at a time. Bake snaps for 6 minutes or until they bubble and are golden brown. Stand 1 minute. Using a thin metal spatula or knife, carefully loosen snaps from tray. Working quickly, over a small upturned mould or glass, shape snaps into baskets. Transfer to a wire rack to cool. Repeat with remaining snaps.
4.In a small bowl, beat cream, sugar and brandy with an electric mixer until firm peaks form. Spoon cream mixture into a piping bag fitted with a 1cm (½-inch) fluted tube. Pipe brandy cream into baskets, top with a strawberry.

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