This week, with Christmas just around the corner, Roy decided it was the perfect time to get a little ahead with his Christmas cooking. Roy is serving a delicious ice-cream in brandy baskets this year, and knew that brandy baskets might take a little while to make, so today, when he wasn’t particularly busy, seemed the perfect opportunity. Roy knew that many of his friends bought their brandy baskets, but thought some might like to know how to make them themselves - especially as they are quite simple! So this week, Roy Creates Easy Peasy Brandy Baskets.
Fill the baskets with whatever sweet mix you like - ice-cream, sweetened cream and fruit, cream cheese mix - the sky's the limit!
You Will Need:
- 250 grams of castor sugar
- 140 grams of butter
- 125 grams of plain flour
- 1 teaspoon of cinnamon
- 2 teaspoons of ground ginger
- ⅓ of a cup of golden syrup
Method:
- Preheat the oven to 160 degrees and line biscuit trays with baking paper.
- Find as many clean glasses as you can, and set them upside down ready to share the baskets
- Put all of the ingredients into a food processor and process until the mix is soft and well combined
- Roll walnut sized pieces into balls and place them a good distance apart on the trays (Roy cooks 3 per tray)
- Bake for 15 minutes
- While the brandy baskets are still hot, pick them up with an egg flip, or your fingers, and drape them over the cups. They will then set in a basket shape. You need to let the biscuit mix cool enough to hold together, but it must be flexible to allow it to become basket shaped. Roy found that when he could just pick the biscuits up, they were about perfect, but he can handle very hot things! You'll need to experiment a bit.
- When the baskets have hardened and cooled completely, store them in an airtight container ready for Christmas!
Note: if you want to make brandy snaps, roll the biscuit mix around the handle of a wooden spoon, just at the same point that you make the baskets.