Mother’s hold their children’s hands for a short while, but their heart’s forever…
Mother’s Day is being celebrated on May 10th and that’s coming up soon.This year I plan to bake up a little surprise for my mum. It’s great that I’ve now moved to Mumbai,where she lives as well and what’s more really quite close to her. Well then nothing is more special than baking up a little something to say “I love you Mom and thank you for being a wonderful Mother”. I’m planning to make up these delightful and cute Brandy Snap Baskets for her. These are quite dainty and delicate and may need a bit of practice before you get them quite right. But oh so worth trying them out. I will be filling these up with some fresh strawberries and whipped cream and dusting them with some Cocoa. You could just about try anything else as an alternative. Perhaps some fruits and custard or even whipped Mascarpone cheese and fruits.
Happy Mother’s day Mom and wishing all my readers a wonderful one too.But before I sign off I’d also like to announce a fun Mother’s day contest on this post.
SecretIndianRecipe.Com has come up with a “Mother’s Day Recipe Contest” to commemorate this special day. Contest is easy to enter, simply visit the site, SecretIndianRecipe.com, create an account and share your recipe with one or two photos. The recipes will be reviewed and rated by our esteemed judges. You may stand chance to win a grand cash prize of Rs 5000/- plus bragging rights of being featured on the site.
About SecretIndianRecipe Founded in 2013 Secret Indian Recipe is a leading recipe sharing site and a social network for Indian home-cooks to showcase their skills and act as culinary ambassadors of their region. New Indian food bloggers use SecretIndianRecipe to promote their blogs and reach out to a larger global audience. The site prides in its large and growing home-cook community and reaches over 500,000 food lovers each month.
Participate In The Contest Here: http://secretindianrecipe.com/contest
Brandy Snap Baskets
- 55 grams Butter
- 55 grams Brown sugar
- 55 grams Golden syrup
- 50 grams Plain Flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon lemon juice
For filling the Baskets:
- Whipped cream and fresh-cut strawberries
- Preheat the oven to 180 C.
- Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
- Gently heat until the butter and ensure the sugar too has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise. To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer hear the gritty granules being scraped along and most of them have disappeared.
- Let this mixture cool a bit, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 4 inches apart.
- Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour.
- Once baked, you need to work quickly, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a thin spatula.
- The mixture needs to be just firm enough to remove, but pliable enough so as to shape it.
- Now lift the discs and drape over an up turned glass.
- Remove these when cooled.
- Fill with whipped cream and fresh-cut up strawberries.