Brandy Snap Baskets with Fresh Berries

Show

Breakfast with Barr,

Presenter

Peter Barr

Published

Wednesday 19th December

Chef: Luke Bolton Catch Luke on Breakfast every Wednesday around 7.30am, with F’n‘B…

Ingredients:
60g butter
1/3 cup brown sugar
2 tblspns golden syrup
½ tsp ground ginger
½ cup plain flour
½ tsp lemon juice
½ punnet strawberries
1/2 cup mixed berries
300ml cream
1 tblspn caster sugar

Method:
Combine butter, sugar, golden syrup and ginger in pan stir over low heat without boiling until butter is melted. Remove from heat, stir in sifted flour and juice.
Drop rounded teaspoons of mixture about six centimetres apart on greased oven tray.

Bake at 170c for seven minutes or until snaps are bubbling and golden brown.

Remove and carefully slide a spatula under each snap and lay over an upturned cup to form basket shape and allow to cool.

Whip cream with caster sugar and perhaps half a cap of vanilla essence and half fill the baskets. Mix the berries together and divide between the baskets and dust with some icing sugar.