Ginger Cream Baskets
|Butter||1 Ounce (25 Grams / 2 Tablespoons)|
|Caster sugar||1 Ounce (25 Grams / 2 Tablespoons)|
|Golden syrup||15 Milliliter (1 Tablespoon)|
|Plain flour||1 Ounce (25 Grams/ 1/4 Cup)|
|Ground ginger||1⁄4 Teaspoon (1.5 Milliliters)|
|Brandy||1⁄2 Teaspoon (2.5 Milliliters)|
|Oil||1 Teaspoon (Leveled)|
|Double cream||1⁄4 Pint (150 Milliliters / 2/3 Cup)|
|Ginger syrup||30 Milliliter (2 Tablespoon)|
|Ginger stems||2 , finely chopped|
|Ground ginger||1 Teaspoon (Leveled)|
Line a baking (cookie) sheet with non-stick baking parchment as the mixture tends to be sticky.
Melt the butter, sugar and syrup in a saucepan.
Stir in the flour, ginger and brandy.
Drop 2.5 ml/1/2 tsp mounds of the mixture well apart on the baking sheet.
Bake in a preheated oven at 180Â°C/350Â°F/gas mark 4 for 7-10 minutes or until the outer ones are golden and bubbly.
Meanwhile, brush two table-tennis balls with oil.
Remove the baking sheet from the oven and quickly mould two of the brownest snaps round the balls.
Twist out the balls as soon as the snaps are set and repeat with two more.
Return to the oven in between to continue to cook the remaining snaps.
When cold, store in an airtight container until ready to fill.
Whip the cream until peaking and whisk in the ginger syrup.
Fold in the chopped ginger.
Spoon the ginger into the cases and dust with ground ginger.