Brandy Snap Baskets Recipe - Allrecipes.com
  • READY IN hrs

Brandy Snap Baskets

Recipe by  

"A crisp basket that can be filled with fruit and cream. Good luck!"

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Ingredients Edit and Save

Original recipe makes 12 baskets Change Servings
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  • PREP

    45 mins
  • COOK

    15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease baking sheets.
  2. Sift together flour and ginger.
  3. In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.
  4. Stir flour mixture and lemon rind into syrup. Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread.
  5. Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Have ready 5 small bowls, their undersides buttered. Gently lift the brandy snap off the tray and bend it over a bowl to shape. Remove baskets when cooler and set.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2004

I made these and filled them with strawberries and coolwhip for a mother daughter tea at our church. Everyone commented how delicious they were.I made 140 of them by myself and they were a lot easier to do then I expected. I spent a number of days looking for something just like this to make. Great recipe!!!

 
Most Helpful Critical Review
Jul 30, 2005

I was really excited to try this recipe! I made my own golden syrup from a recipe I found online, and perhaps that's part of what went wrong. The flavor was great, but I had a big problem getting it to unpeel from my pan, despite heavy oiling, and once I did, it didn't really work when attached to a bowl. I think next time I'll bend it over a small drinking glass, my bowls were too big. Any ideas for how to make it not stick so bad? When it set up it was too rigid, I couldn't get it to separate from my bowl without breaking.

 

6 Ratings

Dec 24, 2011

ive used this recipe for years. once you get going it goes quickly. i wrap mine around a 1/2" dowel and then fill with whipped cream. these can be made weeks ahead until needed. if you have parchment paper or the teflon baking sheets use those on your cookies sheets to make the lifting easier.

 
Apr 05, 2012

So easy to make and so tasty, I had been wanting to make these for years but thought they were hard - finally gave it a go - so simple!! I used upside down muffin tins for smallish bowls which will be used for ice cream sundaes! Yum

 
Dec 28, 2010

I used corn syrup instead of golden syrup and it worked just fine. Great recipe!

 
Apr 01, 2013

Wow, always thought they were so very hard to make and they are sooooooo easy. Had fun making these. Can't wait to serve them at my dinner party

 

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Nutrition

  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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