1. Heat oven to 325F/160?C/gas mark 3 and line a baking sheet with baking parchment or buttered greaseproof paper. 2. Heat the butter, sugar and syrup or molasses in a small saucepan until the mixture is warm and melted but not hot. 3. Sift together the flour, salt and ginger and stir them into the liquid butter mixture. Stir in the brandy and lemon juice. 4. Drop blobs (2 tablespoonsful each) of this batter on to the prepared baking sheet, spacing each brandy snap well apart. 5. Bake for 8-10 minutes until brown and bubbling. 6. Remove from the oven and allow the brandy snaps to cool on the tray for one minute before lifting them one at a time and draping them over well-oiled inverted cups or tumblers. As the biscuits dry they become brittle and form basket shapes, suitable for holding the damson ice cream. NOTES : Serve your homemade damson ice cream in these lacy brandy snap baskets.
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 139 (67%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.6mg||13 %|
|Sodium 109.2mg||4 %|
|Potassium 17.6mg||0 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 16.6g|
|Protein 1.1g||2 %|
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Calories per serving: 208
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