Ingredients
Method
- 120 g butter
- 125 g Selati white sugar
- 125 g golden syrup
- 125 g cake flour
- a pinch salt
- 1 t ground ginger
- 2 t lemon, juiced For serving:
- 2 cups Woolworths whipping cream, chilled overnight
- 360 g can Nestlé Caramel Treat
- raspberries, to garnish (optional)
- icing sugar, for dusting
Method
Ingredients
1. Preheat the oven to 160°C and line a baking tray with greaseproof paper. Place the butter, sugar and golden syrup in a saucepan over a medium heat. Bring to the boil, stirring continually, until the sugar has dissolved. Set aside to cool.
2. Sift the dry ingredients and stir into the butter-and-sugar mixture with the lemon juice. Mix until well combined.
3. Place 1 T mixture onto the lined baking tray, then spread into a thin circle using the back of a spoon. Repeat with the remaining mixture, making sure they are spaced well apart.
4. Bake for 8–10 minutes, or until golden brown. Leave on the baking tray for a minute to cool slightly. Loosen with a spatula, then roll around the handle of a wooden spoon to make a cylinder, or gently press onto the base of an upturned muffin tray to make a basket shape using a clean tea towel.
5. To serve, whip the cream until soft peaks form and then swirl through the Caramel Treat. Dollop generous amounts into the prepared brandy snap baskets or cylinders. Garnish with raspberries and dust with icing sugar before serving.
Photography: Jan Ras
Videography: Romy Wilson
Production: Abigail Donnelly
Food assistant: Bianca Jones
Selati pure white cane sugar is community-grown, with joy in every crystal. Enjoy it in your cup of tea or bowl of porridge, or use it to create dazzling bakes and desserts. Sprinkle some joy – and enjoy a little helping of happiness every day.
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