Brandy Baskets

gluten, dairy and egg free

125 g dairy free margarine
1/2 cup caster sugar
1/2 cup golden syrup
1 tablespoon brandy or dark rum
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 and 1/4 ┬ácup’s gluten free baking flour
Important: ┬áRead the whole recipe before starting. It’s important to be completely organised before you begin baking.
Pre heat oven to 180C. Grease 2 baking trays then line with baking paper, greasing them helps the baking paper stick flat.
In a small saucepan or microwave safe bowl heat the margarine, sugar and golden syrup stirring occasionally with a wooden spoon until melted together. Add the brandy, lemon juice, cinnamon, ginger and flour and whisk together until completely lump free then leave to cool for at least 30 minutes.
Place 6 tablespoons full of mix on each tray allowing space for them to spread; they will bubble and grow to around 10cm across. Cook for 8 – 10 minutes or until dark golden brown (the color of golden syrup) allowing 5 minutes between cooking each tray so there is time to mold the baskets before the next tray sets. Don’t be concerned if they cook together, they can be cut up once cooled. They are cooked through when mix is no longer opaque, they are bubbling in the center and they look a similar color all over. Keep a close eye on them as they burn very quickly.
Leave to cool for 2 minutes then once they are firm enough to be lifted and pliable carefully using a spatula place each one in a muffin pan and carefully mold into the shape. You have about 2 more minutes before they will set hard so work as quickly as possible. They cool and harden very quickly. When firm remove from the muffin pans and leave to cool on a wire rack.
Serve with either whipped cream or dairy free cream replacement and top with sliced strawberries
Tips: Start with cooking one at a time to get colors/times right

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