Brandy Snap Horns and Baskets Recipe

Brandy Snap Horns and Baskets Recipe

Ingredients: Serves 4

100 g/4 oz/0.5 cup butter

100 g/4 oz/0.5 cup light brown sugar

100 g/4 oz golden (light corn) syrup

5 ml/1 tsp ground ginger

100 g/4 oz/1 cup plain (all-purpose) flour

5 ml/1 tsp lemon juice

5 ml /1 tsp orange juice


Dampen one or two baking sheets and line with non-stick baking parchment. Place the butter, sugar, syrup and ginger in a saucepan and heat gently until melted. Add the flour and mix well. Stir in the lemon and orange juice. Drop small spoonfuls of the mixture on to baking sheets, allowing plenty of room for expansion between each one. Bake in a preheated oven at 190oC/375oF/gas mark 5 for a few minutes until bubbly and golden. While still hot, remove the rounds from the baking sheets and roll around greased cream horn tins (pans). Leave in place until set, then twist gently to remove and leave to cool. Alternatively, place the hot rounds in greased, fluted bun tins (muffin pans) and leave to set.

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