Brandy Snaps Baskets
Thin, crispy, buttery brandy snaps flavored with ginger and golden syrup, shaped into little baskets and filled with vanilla Chantilly cream and fresh strawberries.
Ingredients
- 75 g butter
- 75 g golden syrup
- 75 g soft brown sugar
- 75 g all-purpose flour
- Pinch of salt
- ½ teaspoon ground ginger
- ½ teaspoon lemon juice
Chantilly cream
- 360 g heavy cream cold
- 1/2 Tablespoon powdered sugar plus more for dusting
- ½ teaspoon vanilla extract or paste
- Fresh strawberries diced
- Fresh mint leaves shredded
Instructions
Make the brandy snaps
- Preheat the oven to 350°F (180°C). Line baking sheets with nonstick parchment paper.
- In a medium saucepan, combine the butter, brown sugar, golden syrup, and salt.
- Heat over medium-low heat, stirring gently until the butter has melted and the sugar has dissolved. Don't let the mixture boil.
- Remove from the heat and cool for about a minute. Add the flour, ground ginger, and lemon juice, stirring until combined and glossy.
- Drop approximately 2 teaspoons of batter per cookie onto the prepared baking sheet, leaving plenty of room for spreading. Work in small batches.
- Bake for approximately 6 to 10 minutes, until the cookies have spread into thin, bubbly rounds and are deep amber in color.
- Cool on the baking sheet for about a minute, just until they're safe to handle but still flexible.
Shape the baskets
- Have a lightly greased, upside-down muffin pan ready.
- Gently lift each warm cookie with an offset spatula and drape it over the raised base of a muffin cup.
- Press the sides down gently to create a basket shape. Hold briefly until the cookie begins to firm up.
- Remove and transfer to a wire rack to cool completely.
- If the cookies harden before shaping, return them to the oven for approximately 30 seconds to soften again.
Make the filling
- In a bowl, combine the cold heavy cream, powdered sugar, and vanilla.
- Beat until soft peaks form, taking care not to overwhip.
- Just before serving, spoon or pipe the whipped cream into the cooled baskets.
- Top with chopped strawberries, fresh mint if using, and a dusting of powdered sugar.
Notes
- Baking time: Start with one or two cookies to learn how quickly they bake in your oven. They need to be deep amber and lacy for the best crisp texture.
- Shaping: Work while the cookies are warm and flexible. Reheat briefly if they become too brittle to shape.
- Golden syrup: Store-bought or homemade golden syrup works.
- Butter: If using unsalted butter, add an extra small pinch of salt.
- Make ahead: Store unfilled baskets in an airtight container at room temperature for up to one week.
- Serving: Fill immediately before serving so the baskets stay crisp.
- Flour: For the most accurate results, weigh the flour in grams.
Nutrition
Serving: 1basketCalories: 161kcalCarbohydrates: 13gProtein: 1gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 38mgPotassium: 35mgFiber: 0.1gSugar: 9gVitamin A: 448IUVitamin C: 0.2mgCalcium: 21mgIron: 0.3mg
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