Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the Granulated Sugar and Unsalted Butter until light and fluffy.
- Beat in the Golden Syrup and Brandy.
- In a separate bowl, whisk together the All-Purpose Flour, Baking Soda, and Ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Place tablespoon-sized portions of the Brandy Snap Dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 8-10 minutes, or until golden brown. Immediately after removing from the oven, carefully shape the cookies into baskets by draping them over the back of wooden spoons or heatproof ramekins. Allow to cool completely.
- To make the Chantilly Cream, whip the Heavy Cream with the Powdered Sugar and Vanilla Extract until soft peaks form.
- Fill the cooled Brandy Snap Baskets with the Chantilly Cream and serve immediately.
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