Vickys Brandy Snaps and Baskets, Gluten, Dairy, Egg & Soy-Free

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

1. Preheat the oven to gas 4 / 180C / 350F and line two baking sheets with parchment paper
2. Melt the butter, sugar and syrup together gently in a saucepan
3. Stir in the flour, ginger, brandy and lemon zest and mix together well
4. Drop teaspoons of the mixture 4cm apart on the baking sheets
5. Bake for 7 - 10 minutes until golden brown and bubbling
6. If making brandy snaps, grease the handle of a wooden spoon
7. If making brandy baskets, grease a small bowl or an upsides down muffin tin
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
9. Let cool on a wire rack while you mould the 2nd sheet
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 cream, thick custard, ice cream or cannoli filling.
12. Fill the baskets with cream and fresh fruit
13. Can be stored unfilled in a lidded container for up to a week

goldfoil, caster, golden syrup, flour, ground ginger, brandy, lemon zest

Taken from cookpad.com/us/recipes/340697-vickys-brandy-snaps-and-baskets-gluten-dairy-egg-soy-free (may not work)