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Gluten Free Brandy Snap Baskets

Name: Gluten Free Brandy Snap Baskets
Prep time: 15 min
Cook time: 8 min
Yield: 12
Ingredients: 125g dairy-free margarine; 110g Chelsea Caster Sugar; 125ml Chelsea Golden Syrup (tin); 1 Tbsp brandy or dark rum; 1 Tbsp lemon juice; 1 tsp ground cinnamon; 1 tsp ground ginger; 125g gluten-free flour blend (see below); Gluten Free Flour Blend (makes 1kg); 600g fine white rice flour; 280g potato starch; 120g tapioca starch; 3 tsp xanthan gum or guar gum (ideally half of each)

Preparation

15 mins

Bake

8 mins

Difficulty

Moderate

Servings

Important - read the entire recipe before starting. You need to be completely organised before you begin baking these wonderful treats. Serve with either whipped cream and top with diced fruit of your choice. Recipe by Sarah King, author of The Family Friendly Gluten-free Cookbook.

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Ingredients
Method

Ingredients

125g dairy-free margarine
110g Chelsea Caster Sugar
125ml Chelsea Golden Syrup (tin)
1 Tbsp brandy or dark rum
1 Tbsp lemon juice
1 tsp ground cinnamon
1 tsp ground ginger
125g gluten-free flour blend (see below)

Gluten Free Flour Blend (makes 1kg)

600g fine white rice flour
280g potato starch
120g tapioca starch
3 tsp xanthan gum or guar gum (ideally half of each)

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Caster Sugar

The fine crystal of Chelsea...

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Method

Preheat oven to 180°C/350°F/Gas mark 4. Grease two baking trays and line with non-stick baking paper (greasing them helps the baking paper stay flat). Have ready a non-stick 12-hole muffin tin.

In a small saucepan, heat the margarine, sugar and golden syrup, stirring occasionally with a wooden spoon until melted together, then remove from the heat. Alternatively, microwave in a microwave-safe bowl for 2-3 minutes on high, stopping to stir several times. Add the brandy, lemon juice, cinnamon, ginger and flour and whisk together until completely lump-free. Leave to cool for at least 30 minutes.

Place six tablespoonfuls of mixture on each baking tray, allowing space for them to spread; they will bubble and grow to circles about 10cm across. Bake each tray separately for 8-10 minutes, or until dark golden brown (the colour of golden syrup). The circles are cooked through when the mix is no longer opaque, they are bubbling in the centre and they look a similar colour all over. Keep a close eye on them, as they burn very quickly.

Allow 5 minutes between each tray so that there is time to mould the baskets before the second batch has cooked. Don't be concerned if the circles join together, as they can be cut apart once cooled.

Leave circles on the tray to cool for about 2 minutes. Once they are firm enough to be lifted but still pliable, carefully use a spatula to place each one in a muffin hole and carefully mould it into the shape. You only have about 2 minutes before they will set hard, so work as quickly as possible. When firm, remove from the muffin tin and leave to cool on a wire rack. Store in an airtight container for up to three days.

Tip: If you haven't made brandy baskets before or have a new oven, start by cooking one at a time to get the colour and timing right.

Extracted with permission from The Family Friendly gluten-free Cookbook, by Sarah King, with photography by Devin Hart, published by New Holland Publishers, RRP $39.99.