Prep time:

Cooking time: 30 minutes

Total time:

Serves: 12

110g Butter

110g Caster sugar

4tbsp Golden syrup

110g Plain flour

Zest and juice of 1/2 lemon

Pinch of ground ginger and allspice

50g Dark chocolate

10g Butter

100ml Double cream

2tsp Icing sugar sifted

2 large Passion fruit

1/2 mango peeled and finely diced

2 stem ginger finely diced (optional)

10 Mint leaves

5 1/2cm and 2 1/2cm pastry cutting rings

Parchment paper

Method: Line a baking sheet with parchment paper. Melt the butter, sugar and golden syrup together, remove from the heat and stir in the flour, lemon zest and juice and spices. When cool, use a teaspoon to make balls the size of marbles and place 4 on the baking tray, leave room for them to … Continue reading "Get the Party Started: Brandy Snap Baskets with Passion Fruit & Mango"

Method:

  1. Line a baking sheet with parchment paper.
  2. Melt the butter, sugar and golden syrup together, remove from the heat and stir in the flour, lemon zest and juice and spices. When cool, use a teaspoon to make balls the size of marbles and place 4 on the baking tray, leave room for them to spread. Bake for 10-12 mins until golden brown. While still warm cut with the 5½cm cutter into a neat round and mould over the 2¼cm cutter into the shape of a basket. If the biscuits harden and won’t mould, pop them back into the oven on a baking tray for a minute to soften.
  3. Melt chocolate and butter in a bowl over a pan of warm water. Turn the brandy snap basket upside down and spread melted chocolate on the outside base; leave to cool.
  4. Whisk cream and icing sugar together, then add the seeds of 1 passion fruit, the diced mango and stem ginger, if using, and spoon into the baskets. Top with the remaining passion fruit seeds and decorate with a mint leaf. 

Juliet and her team at Juliet’s Catering provide delicious seasonal menus for any event, be it a wedding, special dinner, lunch or drinks party. To find out more, call 01797 270347 or visit julietscatering.co.uk

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