Average Rating  ? No. of Servings   6 Approximate Cost   $1.80 Ingredients: 50.00 g   butter   55.00 g   caster sugar   60.00 g   golden syrup   0.50 tsp   ginger (ground)   1.00 tsp   vanilla essence - imitation   1.00 tbsp   brandy   0.50   lemon (ea)

Directions: Melt together the butter, caster sugar and golden syrup in a saucepan. Simmer gently for a couple of minutes then remove from heat. Add vanilla essence, ground ginger, brandy and lemon zest, and then gradually mix in the flour until well incorporated. SET THE MIXTURE ASIDE FOR 15 MINUTES TO COOL AND BECOME FIRMER. Preheat an oven to 180°C. Place large spoonfuls of the mixture onto a non stick or well butter tray, allow plenty of room between each one as they will spread out. With lightly buttered fingers spread the mixture into circles around 5 cm wide. Place the tray in a preheated oven and leave them to cook for 10-15 minutes (spread out and are a RICH GOLDEN BROWN) Remove them from the oven and allow them to cool for 1 minute. Place 6 ramekins or small teacups upside down on a work surface. Carefully remove the brandy snaps from the tray (they should be pliable if they aren't return them to the oven for a few minutes), place them on the upturned dariole, ramekin or cup and mould them around it to shape as a basket. Set them aside to harden. When they are set remove them from the mould and store them in a air tight container until ready to use.

Ice cream, fruit, maple ( Add to shopping list ) : 0.60 l   ice cream   150.00 g   frozen raspberries   75.00 ml   maple syrup - imitation

Directions: