Clementine and pomegranate brandy snap baskets recipe

Method

1. Heat the oven to gas 4, 180°C, fan 160°C. Line two flat baking trays with nonstick baking paper.
2. Put the butter, sugar and syrup in a small saucepan over a low heat. Stir occasionally until the sugar is dissolved – this will take 2-3 minutes. Remove from the heat and leave to cool for 5 minutes.
3. Stir through the lemon zest and brandy. Then stir in the flour and ginger until you have a smooth consistency. Place 4 separate dollops of the mixture, each about 2 teaspoons in size, onto each tray, allowing plenty of room for them to spread.
4. Bake in the oven for 6-8 minutes until golden brown and lacy in appearance. Meanwhile, lightly grease oranges or small ramekins. Leave the biscuits to cool slightly – around 1 minute. When they are set but still pliable, lift with a palette knife, draping each one over a prepared orange or ramekin.
5. Leave to cool for 10 minutes, then remove the oranges or ramekins and place the baskets upright.
6. For the filling, use an electric hand mix to whisk together the cream and icing sugar until soft peaks form. Then whisk in the brandy. Spoon 1 or 2 heaped tablespoons into each basket, and top with the clementine and pomegranate seeds. Dust with icing sugar before serving.

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