There’s something undeniably charming about Brandy Snaps Baskets. The way they bring to mind simpler days—gathering around the kitchen table, stories floating through the air, and laughter that warms your heart. These delicate, lacy cookies, filled with a sweet, fluffy cream, remind us of the joy found in handmade treats made with love.
Why make this recipe
Making Brandy Snaps Baskets is like wrapping up a little piece of nostalgia in every bite. They are a delightful treat to share at family gatherings, or even just as a sweet surprise for yourself. With their beautiful shape and delectable filling, they evoke memories of joyful celebrations and warm kitchens, making them a perfect sweet for any occasion.
How to make Brandy Snaps Baskets
These delightful cookies are surprisingly simple to whip up, and the results are stunning! Let’s get started, shall we?
Ingredients:
- 75g (1/3 cup) Westgold salted butter
- 75g (3 1/2 Tbsp) golden syrup
- 75g (6 Tbsp) soft brown sugar
- 75g (1/2 cup + 1 1/2 Tbsp) all-purpose flour
- Pinch of salt
- ½ teaspoon ground ginger
- ½ teaspoon lemon juice
- 360g (1 1/2 cups) heavy cream
- 1/2 Tablespoon powdered sugar, plus more for dusting
- ½ teaspoon vanilla extract or paste
- Fresh strawberries, diced
- Fresh mint leaves, shredded
Directions:
- Preheat your oven to 350°F (180°C) and line your baking trays with non-stick parchment paper.
- In a medium saucepan, combine the butter, brown sugar, golden syrup, and a pinch of salt. Stir over medium-low heat until everything melts together, taking care not to let it boil. Once smooth, let it cool for just a minute.
- Add in the flour, ground ginger, and lemon juice, mixing it all together with a trusty wooden spoon until it becomes glossy and well-combined.
- Drop about two teaspoons of batter onto your prepared baking tray. I always start with just one or two because you’ll want to see how your oven bakes them. Remember to leave plenty of space for spreading!
- Bake these little treasures until they turn an amber-brown color and become lacy—anywhere from 6 to 10 minutes. Keep a close eye; ovens have a mind of their own!
- Once they’re ready, let the cookies cool for around a minute before shaping them into baskets.
- Have a greased upside-down muffin pan ready, or use small jars or bowls. When the cookies are still warm but not too hot, gently lift them with an offset spatula.
- Place a warm cookie over one of the upside-down cups, pressing down gently until it holds its shape.
- If they harden too quickly, just pop the tray back in the oven for a few seconds to soften them up again.
- Let the shaped baskets cool further on a wire rack while you bake the rest.
- In a separate bowl, combine the cream, vanilla, and powdered sugar, whipping until soft peaks form. Be careful not to over-whip; we want it creamy!
- Fill these gorgeous baskets just before you’re ready to serve. Dollop or pipe that delightful cream into each one, topping generously with chopped strawberries and a sprinkle of shredded mint.
- Finish off with a dusting of powdered sugar, for that lovely little touch of sweetness.
How to serve Brandy Snaps Baskets
Brandy Snaps Baskets are best enjoyed fresh with the cream inside just before serving. Lay them out on a beautiful platter and watch as eyes light up with delight! Friends and family alike will savor the crunch of the cookie paired with the luscious cream and vibrant strawberries. It’s a sweet moment that calls for sharing together.
How to store Brandy Snaps Baskets
While these baskets are meant to be enjoyed fresh, you can store any uneaten cookies in an airtight container for a day or two. Just remember to keep the cream separate until you’re ready to indulge. They’re best when filled just before serving!
Tips to make Brandy Snaps Baskets
- Keep a watchful eye on them as they bake—each oven is a little different!
- If you want to add a personal touch, consider using different fruits or a flavored whipped cream. A hint of orange zest in the cream can add a lovely brightness!
- Practice shaping your cookies; it may take a few tries to get it just right, but that’s all part of the fun!
Variations
Feel free to get creative! Try different flavored creams or even add a splash of liqueur into the cream for an adult twist. Seasonal fruits can also add a delightful flair—raspberries in the summer or spiced apples in the fall would make for a lovely filling.
FAQs
1. Can I make the Brandy Snaps in advance?
You can prepare the cookies ahead of time and store them in an airtight container. Just fill them with cream right before you’re ready to serve for the best texture!
2. What can I use if I don’t have golden syrup?
Corn syrup can be a suitable substitute if golden syrup isn’t available, though the flavors will vary slightly.
3. How do I ensure my baskets hold their shape?
Make sure to shape them while they’re warm and pliable. If they harden too quickly, just pop them back in the oven for a few seconds to soften.
As we reach the end of this Brandy Snaps adventure, remember that cooking is all about love and shared moments. Each bite tells a story, just like the ones passed down through generations. So gather your loved ones, bake a batch, and let the kitchen resonate with laughter and sweet memories. Happy baking, y’all!
Brandy Snaps Baskets
Ingredients
Method
- Preheat your oven to 350°F (180°C) and line your baking trays with non-stick parchment paper.
- In a medium saucepan, combine the butter, brown sugar, golden syrup, and a pinch of salt. Stir over medium-low heat until everything melts together, taking care not to let it boil. Once smooth, let it cool for just a minute.
- Add in the flour, ground ginger, and lemon juice, mixing it all together with a wooden spoon until it becomes glossy and well-combined.
- Drop about two teaspoons of batter onto your prepared baking tray, leaving space for spreading.
- Bake until they turn an amber-brown color and become lacy—anywhere from 6 to 10 minutes. Keep a close eye; ovens vary.
- Once ready, let the cookies cool for around a minute before shaping them into baskets.
- Have a greased upside-down muffin pan ready, or use small jars or bowls. When the cookies are still warm, gently lift them with an offset spatula.
- Place a warm cookie over one of the upside-down cups, gently pressing down until it holds its shape.
- If they harden too quickly, pop the tray back in the oven for a few seconds to soften.
- Let the shaped baskets cool further on a wire rack while baking the rest.
- In a separate bowl, combine the cream, vanilla, and powdered sugar, whipping until soft peaks form.
- Fill these baskets just before serving with the whipped cream, topped with chopped strawberries and shredded mint.
- Finish with a dusting of powdered sugar.