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Lemon and raspberry brandy snap baskets
The cooking challenge
2016 is Northern Ireland’s Year of Food & Drink and is a celebration of everything delicious! Students are invited a develop a two–course meal which showcases our fantastic local produce and gives four visitors a true taste of Northern Ireland
2016 is Northern Ireland’s Year of Food & Drink and is a celebration of everything delicious! Students are invited a develop a two–course meal which showcases our fantastic local produce and gives four visitors a true taste of Northern Ireland
Lauren Evans
Young Cook Finalist Recipe
- Mrs H Stewart
- Cambridge House Grammar School
- Key Stage 4
Ingredients
- 50g Northern Ireland butter
- 100g caster sugar
- 50g golden syrup
- ¼ tsp of ginger
- 150g raspberries
- 6 tbsp fromage frais
- 2 tbsp lemon curd
- Berries and mint leaves for decoration
Method
- Pre–heat oven to 200ºC/fan 180ºC/gas 6.
- Cream butter and sugar until fluffy. Add flour and 2 tbsp of syrup and mix to a firm paste.
- Dollop 3–4 heaps of mixture onto the prepared baking tray. Two heaped teaspoons is enough for a basket.
- Space them well apart as they will spread. Cook in batches for 8–10 minutes until set (golden brown).
- After a minute, shape. Place in muffin moulds to shape.
- Put the raspberries in a bowl (leave a few for decoration) and mash roughly with a fork.
- Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and serve.