Brandy Snap Baskets

6 baskets

  • Gluten free & vegan

225g caster sugar
110g golden syrup
165g dairy-free margarine
120g gluten-free plain flour
½ teaspoon ground ginger

Preheat oven to 200°c / 400°f /gas mark 6.

Place caster sugar, golden syrup and dairy-free margarine into a large saucepan and melt over a low heat.

Stir in the gluten-free plain flour and ground ginger.

Line a baking tray with greaseproof paper and brush with oil.

Place teaspoons of the mixture onto the tray and bake for 6 minutes until they look a light brandy coloured.

Place the tray onto a cooling wire and leave for a minute or so until you can slide a palette knife underneath.

Cigars – leave to cool for one minute then using a palette knife roll up into a cigar shape, you may find it easier to wrap it round the handle of a wooden spoon.

They can be filled with flavoured dairy-free cream or served with a dessert.

Baskets – place dariole moulds or small ramekins on to a tray.

Leave brandy snaps to cool for one minute then lift with a palette knife and place over the dariole mould to create a basket. Leave to cool.

Fill with whipped dairy-free cream and fresh fruit or dairy-free ice cream.

Add the filling just before serving as the basket will go soft if filled too early.

If the brandy snap gets too hard to mould, place back into the oven for a minute to soften again.

Dairy-free whipping cream is now available and tastes very good. Sweeten and flavour with a little icing sugar and vanilla extract before whisking until thick.

For whipped coconut cream – place a tin of coconut milk in a fridge overnight. When ready to serve, open the tin and spoon out the firm coconut cream into a mixing bowl leaving the water behind. This can be sweetened with icing sugar and flavoured with vanilla. Whisk until thick.