Mixed Berries with Sorbet and Brandy Snap Baskets

Brandy snap is a very versatile biscuit that makes a great addition to many desserts or even great served on their own. They are easily shaped when they are still warm into baskets, twist and cigar shaped rolls.

As shown in our photo, they are ideal for presenting sorbet and berries. We have added a few links for recipe ideas for at the bottom of the page.

6 Portions
Prep: 10 minutes
Cook: 10-15 minutes


Brandy Snap Baskets

  • 1/4 cup/50g unsalted butter
  • 1/4 cup/55g caster sugar
  • 1/4 cup/60g golden syrup
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 tbsp brandy
  • 1 tsp lemon zest
  • 1/4 cup/55g plain flour

To Serve

  • 120g Strawberries
  • 100g Blueberries
  • 100g Raspberries
  • lemon and strawberry sorbet or your choice of sorbet
  • mint leaves
  • icing sugar


  1. Brandy Snap Baskets: Place the butter, caster sugar and golden syrup in a saucepan and place it over a moderate heat. Stir it regularly with a wooden spoon until the butter and golden syrup have melted and the sugar has dissolved. Leave it to simmer gently for a couple of minutes then remove it from the heat.
  2. Stir in the vanilla essence, ground ginger, brandy and lemon zest, and then gradually mix in the flour until well incorporated. Set the mixture aside for 15 minutes to cool and become firmer.
  3. To Cook: Preheat an oven to 180°C. Place large spoonfuls of the mixture onto anon stick or well butter biscuit tray so that you have at least 6, allow plenty of room between each one as they will spread out. With lightly buttered fingers spread the mixture into circles around 5 cm wide. Place the tray in a preheated oven and leave them to cook for 10-15 minutes. You will need to cook them regularly as they will easily burn. The brandy snaps our ready when they have spread out and are a rich golden brown. Remove them from he oven and allow them to cool for 1 minute.
  4. Baskets: Place 6 dariole, ramekins or small teacups upside down on a work surface. Carefully remove the brandy snaps from the tray (they should be pliable if they aren't return them to the oven for a few minutes), place them on the upturned dariole, ramekin or cup and mould them around it to shape as a basket. Set them aside to harden.
  5. When they are set remove them from the mould and store them in a air tight container until ready to use.
  6. To Serve: Place one brandy snap basket in the centre 6 plates or bowls. Place a generous scoop of your choice of sorbet in each basket and scatter berries in an around the baskets. Place a mint leaf on the side of the sorbet and dust each plate with plenty of icing sugar. Serve.