Brandy Snap Baskets Filled with Ice Cream


  • 50g unsalted butter
  • 50g golden syrup
  • 50g light brown soft sugar
  • 50g plain flour, sifted
  • ½ tsp ground ginger, sifted
  • 2 tsp brandy
  • serve with vanilla ice cream and strawberries to garnish


  1. Place the oven rack on the middle shelf. Preheat the oven to 180°C/Fan160°C/Gas Mark 4. Line 2 baking trays with baking parchment.

  2. Heat the butter, golden syrup and sugar in a saucepan until the butter is melted.

  3. Mix the flour and ginger in a bowl and make a well in the centre. Pour in the butter mixture and add the brandy. Mix together until thoroughly combined.

  4. Place 2 teaspoons of the mixture per brandy snap on the baking tray. Space apart as they will spread as they cook. Cook in batches of four for 6-8 minutes, or until they have set and look lacy. Allow to stand for 1 minute. Use an oiled palette knife to lift off the baking parchment and place over satsumas. Allow to cool.

  5. Fill the baskets with ice cream and garnish with strawberries.


Put the brandy snaps back in the oven for 15-30 seconds if they set too quickly. Then place them over a satsuma.