Chocolate Dipped Brandy Baskets

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Nothing says Christmas more than Brandy Snaps. Well, a few things do I suppose. But They’re so good, I think they should be obligatory on Christmas Day. Here’s how to make a batch.

This recipe is adapted from one featured in The Great British Bake Off Book.

You will need:

55g butter
55g demerara sugar
55g golden syrup
50g plain flour
½ level tsp ground ginger
½ tsp lemon juice
200g dark chocolate
squirty cream!
fruit, such as blueberries, raspberries or strawberries to decorate

Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment and have a cupcake tray on standby.

Put the butter, sugar and syrup into a small, heavy-based pan. Heat gently until the butter has melted and the sugar has dissolved, about 15 mins. Don’t let the mixture boil as it may crystallise.Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart.

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Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.

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Place a circle into the cupcake tray and press down in the middle with a spoon, to form a nest. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used.

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Melt the chocolate in a glass bowl over a pan of barely simmering water, then remove from the heat and dip the baskets into the chocolate. Use a wooden spoon to ensure they are evenly coated. Leave on a wire rack to set.

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Then squirt on some cream and load up with fruit. Stuff into face and don’t share a single one with any other person. Hooray to Christmas!

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Tia x

P.s if you’re after the more standard brandy snap twist recipe we made these last year – click here for the recipe

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  1. Pingback: 10 Last Minute Christmas BAKES | Little Button Diaries

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