- 250 g butter
- 250 g sugar
- 1 cup golden syrup
- 250 g cake flour
- Salt, a pinch
- 2 t ground ginger
- 2 T lemon juice
Preheat the oven to 160°C.
Heat the butter, sugar and golden syrup in a saucepan until it begins to bubble gently. Set aside to cool slightly.
Sift in the cake flour, salt, ginger and add the lemon juice, stirring until well combined.
Spread some of the mixture onto a silicone baking mat on a baking tray and bake for 10 minutes, or until golden in colour and lacy. Remove the tray from the oven and remove the mat from the baking tray. Allow to cool until it can be handled.
Drape the brandy snap over the base of a large jug or vase to create a basket shape.
Allow the brandy snap to set until almost completely hard before carefully removing it from the jug or vase and placing it onto a clean surface, pressing down slightly to create a flat bottom. If the basket is too soft to stand on its own, hold it in place until firm. Repeat with the remaining batter.
Chef's note: These baskets are a delicious treat that double as the perfect way to collect all your Easter eggs.”
This recipe first appeared in the April 2015 issue of TASTE Magazine