Ingredients:

110g Butter
110g Caster sugar
4tbsp Golden syrup
110g Plain flour
Zest and juice of 1/2 lemon
Pinch of ground ginger and allspice
50g Dark chocolate
10g Butter
100ml Double cream
2tsp Icing sugar sifted
2 large Passion fruit
1/2 mango peeled and finely diced
2 stem ginger finely diced (optional)
10 Mint leaves
5 1/2cm and 2 1/2cm pastry cutting rings
Parchment paper

Line a baking sheet with parchment paper.

Melt the butter, sugar and golden syrup together, remove from the heat and stir in the flour, lemon zest and juice and spices. When cool, use a teaspoon to make balls the size of marbles and place 4 on the baking tray, leave room for them to spread. Bake for 10-12 mins until golden brown. While still warm cut with the 5½cm cutter into a neat round and mould over the 2¼cm cutter into the shape of a basket. If the biscuits harden and won’t mould, pop them back into the oven on a baking tray for a minute to soften.

Melt chocolate and butter in a bowl over a pan of warm water. Turn the brandy snap basket upside down and spread melted chocolate on the outside base; leave to cool.

Whisk cream and icing sugar together, then add the seeds of 1 passion fruit, the diced mango and stem ginger, if using, and spoon into the baskets. Top with the remaining passion fruit seeds and decorate with a mint leaf.

Brandy snap baskets with passion fruit & mango

Ingredients

110g Butter
110g Caster sugar
4tbsp Golden syrup
110g Plain flour
Zest and juice of 1/2 lemon
Pinch of ground ginger and allspice
50g Dark chocolate
10g Butter
100ml Double cream
2tsp Icing sugar sifted
2 large Passion fruit
1/2 mango peeled and finely diced
2 stem ginger finely diced (optional)
10 Mint leaves
5 1/2cm and 2 1/2cm pastry cutting rings
Parchment paper

Instructions

Line a baking sheet with parchment paper.
Melt the butter, sugar and golden syrup together, remove from the heat and stir in the flour, lemon zest and juice and spices. When cool, use a teaspoon to make balls the size of marbles and place 4 on the baking tray, leave room for them to spread. Bake for 10-12 mins until golden brown. While still warm cut with the 5½cm cutter into a neat round and mould over the 2¼cm cutter into the shape of a basket. If the biscuits harden and won’t mould, pop them back into the oven on a baking tray for a minute to soften.
Melt chocolate and butter in a bowl over a pan of warm water. Turn the brandy snap basket upside down and spread melted chocolate on the outside base; leave to cool.
Whisk cream and icing sugar together, then add the seeds of 1 passion fruit, the diced mango and stem ginger, if using, and spoon into the baskets. Top with the remaining passion fruit seeds and decorate with a mint leaf.