Recipe of Any-night-of-the-week Vickys Brandy Snaps and Baskets, GF DF EF SF NF

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys brandy snaps and baskets, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Brandy Snaps and Baskets, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Vickys Brandy Snaps and Baskets, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook vickys brandy snaps and baskets, gf df ef sf nf using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Vickys Brandy Snaps and Baskets, GF DF EF SF NF:

1. Make ready 50 grams gold-foil Stork / butter, plus extra for greasing
2. Make ready 50 grams caster (superfine) sugar
3. Make ready 2 tbsp golden syrup, see my recipe link below
4. Make ready 50 grams gluten-free / plain flour
5. Prepare 1/2 tsp ground ginger
6. Make ready 1 tsp brandy
7. Make ready 1/2 tsp finely grated lemon zest (optional)

Instructions to make Vickys Brandy Snaps and Baskets, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and line two baking sheets with parchment paper
2. Melt the butter, sugar and syrup together gently in a saucepan - - https://cookpad.com/us/recipes/334096-vickys-homemade-golden-syrup-like-tate-lyles-gf-df-ef-sf-nf
3. Stir in the flour, ginger, brandy and lemon zest and mix together well
4. Drop teaspoons of the mixture 4cm apart on the baking sheets
5. Bake for 7 - 10 minutes until golden brown and bubbling
6. If making brandy snaps, grease the handle of a wooden spoon
7. If making brandy baskets, grease a small bowl or an upsides down muffin tin
8. Remove the first sheet from the oven, quickly lift the cookies off with a fish slice when you can move them without them wrinkling and loosley mould them around your chosen shape, one at a time
9. Let cool on a wire rack while you mould the 2nd sheet
10. If the cookies harden before you can mould them, put them back in the oven to soften for a few minutes
11. Fill with whipped coconut cream, thick custard, free-from ice cream or cannoli filling. Fill the baskets with cream and fresh fruit
12. Can be stored unfilled in a lidded container for up to a week

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