Brandy Snap Basket
Brandy Snap Basket Preparation
Preheat oven 400º F.
Cream honey, butter, and sugar on medium speed with paddle attachment. Add flour and mix thoroughly. Add brandy and zest.
Form ‘cookie’ snaps approximately 1/3 inch thick by 3 inches wide (perfection isn’t necessary)
Place on nonstick baking sheet and bake for approximately 5 minutes until golden and bubbly.
Let cook for 2 minutes. While still hot, lift off with a spatula and place on an upside down muffin tin to form the ‘baskets.”
Cool and remove once hardened.
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