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Ingredientes
- 40 gm butter
- 40 gm sugar
- 40 gm liquid glucose
Direcciones
- Hot the butter sugar and glucose in a bowl m the simmering oven for 5 - 10 min till soft.
- Stir in the flour till smooth.
- Place 1 rounded tsp. of the mix per basket wide apart on silicone parchmentlined baking trays 2 to 3 per tray.
- Cook one tray at a time.
- Place on the grid shelf on the floor of the roasting oven for 6 min then turn the tray round for even colouring and cook for a further minute till pale golden brown.
- Place in the middle of the baking ovenFor 7 min then turn the tray round for even colouring and cook for a further minute till pale golden brown.
- Leave for a few seconds till cold and hard sufficient to lift with a palette knife then mould over the base of an upturned teacup or possibly ramekin to make baskets.
- Cold; store in an airtight container for 2 to 3 days.
- Liquid glucose is like a stiff syrup. You will find it at most chemists.These baskets are made from a brandy snap type mix and are quite robust
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 8 servings | |
| Calories 55 | |
| Calories from Fat 36 | 65% |
| Total Fat 4.06g | 5% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 29mg | 1% |
| Potassium 1mg | 0% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.0g | 3% |
| Protein 0.04g | 0% |
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