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Brandy Snap Baskets

Brandy Snap Baskets

I’m not going to lie, I was very close to giving up on this recipe, I just couldn’t get the stability right and I even wondered if I should share it but I have had so many of you ask for it I will give you all the tips and warnings I can!

 

100g Butter

100g Golden Lakanto- Note I haven’t tried it with other sweeteners so I cannot comment on how it will turn out You can buy this here

1 TBSP Brandy (or Brandy essence)

½ tsp Ground ginger

100g Almond flour (the finer the better) You can buy this here

½ tsp Xanthan Gum You can buy that here

40ml Nothing naughty caramel fibre syrup You can buy that here

 

  1. Melt sweetener and butter in a pan until sweetener is dissolved.
  2. Pre heat the oven to 170 degrees
  3. Add almond flour, ginger, xanthan gum, brandy and fibre syrup and combine with a spatula
  4. Leave to cool for about 5 minutes
  5. Line a baking tray with baking paper
  6. Using a cookie scoop or teaspoon add 2 scoops to the sheet- they spread a lot so I advise only doing 2 at a time (this recipe should give you 8-9 baskets depending on size)
  7. Cook for 5/8 minutes, The edges will get slightly burnt as you need to give the middle time to cook and bubble
  8. Remove from oven and take off the tray to cool for about 8 minutes
  9. Mould over a glass or into a muffin tin or ramekin- I found this very tricky as the almond meal and gravity do not mix well and I was getting cracks and rips all over the show. You must be gentle here I found quite a wide glass was good so my baskets are shallow but there was no gravity pulling the sides down so this ws the best result.
  10. If they all do rip they still taste delicious and you can use brandy shards in many desserts. Or just eat them, I know we did!
  11. Leave to cook completely and store in an airtight container. Do not store in the fridge as they will go soft.
  12. Top with whipped cream, fresh berries, or Keto crack- recipe for that coming soon!

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