BRANDY SNAP BASKETS.

50g/2oz butter
50g/2oz caster sugar
30ml/2 tablespoons golden syrup
50g/2oz plain flour
2.5ml/½ ground ginger
Finely grated zest of 1 orange
5ml/1 teaspoon orange juice or Brandy
500g/1lb mixed summer fruits marinated in Grand Marnier or any other fruit flavoured liqueur for 3 hours.
Single cream to serve.

Preheat oven to gas ark 4(180°C). Place 3 or 4 small basins or cups upside down on a board ready for the biscuits to come out of the oven.

Grease two baking trays. Place butter, castor sugar and syrup in s saucepan and melt over a low heat, stirring occasionally until the sugar has completely dissolved.

Stir together the flour and ground ginger and add to the saucepan with the orange zest and the juice or brandy. Beat well with a wooden spoon until the mixture forms a smooth paste. Remove from the heat.

Place desert tablespoons onto the baking tray, spacing mixture well apart. Cook 3 or 4 at a time for 5 to 7 minutes until mixture is just turning dark around the edges.

Remove from the oven and leave to firm up slightly, about 1 minute. Lift brandy snaps of baking tray and lay over basin or cup and shape into folds to give basket shape. Repeat the process with remaining mixture.

Place brandy snaps in air tight container until ready to use then fill with fruit and serve with the cream.