Vickys Brandy Snaps and Baskets, GF DF EF SF NF

Vickys Brandy Snaps and Baskets, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350 F And Line Two Baking Sheets With Parchment Papermelt The Butter Sugar And Syrup Together Gently In A Saucepanh...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 5, 2026

Step:

  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

    Vickys Brandy Snaps and Baskets, GF DF EF SF NF recipe step 2 photo

  3. Stir in the flour, ginger, brandy and lemon zest and mix together well

    Vickys Brandy Snaps and Baskets, GF DF EF SF NF recipe step 3 photo

  4. Drop teaspoons of the mixture 4cm apart on the baking sheets

    Vickys Brandy Snaps and Baskets, GF DF EF SF NF recipe step 4 photo

  5. Bake for 7 - 10 minutes until golden brown and bubbling

    Vickys Brandy Snaps and Baskets, GF DF EF SF NF recipe step 5 photo

  6. If making brandy snaps, grease the handle of a wooden spoon

    Vickys Brandy Snaps and Baskets, GF DF EF SF NF recipe step 6 photo

  7. If making brandy baskets, grease a small bowl or an upsides down muffin tin

    Vickys Brandy Snaps and Baskets, GF DF EF SF NF recipe step 7 photo

  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

    Vickys Brandy Snaps and Baskets, GF DF EF SF NF recipe step 8 photo

  9. Let cool on a wire rack while you mould the 2nd sheet

    Vickys Brandy Snaps and Baskets, GF DF EF SF NF recipe step 9 photo

  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

Ingredients

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

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