Brandy Snap Baskets

A little basket of crisp buttery biscuit filled with a creamy fresh strawberry mousse topped with a strawberry and mint leaves


Serves 4

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Have you tried this recipe?
Click the stars to rate it.
Cook's Note If the cooked brandy snap mixture has cooled too much and become too brittle to shape it, pop it back into the oven to warm it for a couple of seconds and try again. The brandy snap will soften when left in the refrigerator for a prolonged period of time which may make the basket difficult to remove. If you wish to serve the basket out of the ramekin remove it onto a plate before chilling. The brandy snaps are best eaten on the day of making.
Share this recipe
Email this recipe


  • 50g (1 ¾ oz.) butter
  • 50g (1 ¾ oz.) caster sugar
  • 2 tablespoons golden syrup
  • 50g (1 ¾ oz.) plain flour
  • 1 teaspoon brandy (optional)
  • ½ teaspoon ginger
  • 2 baking sheets
  • Baking parchment

Strawberry mousse:

  • 200ml (7floz) double cream
  • 200g (7oz) fresh strawberries
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 3 small sheets gelatine 6.5cm (2 ½ inch) x 12cm (4 ¾ inch)*


  • Fresh mint leaves


Oven: 180ºC / 350ºF / Gas mark 4, pre-heated Fan Oven: 160ºC

To make the brandy snap:

Cut four squares of baking parchment approximately 30cm (8inch) square and place two side by side onto each baking sheet.

Melt the butter, sugar and syrup in a small saucepan over a medium heat. Once the sugar has dissolved remove from the heat and allow to cool a little.

Stir in the flour, brandy and ginger.

Spoon ¼ of the mixture onto the centre of each parchment sheet.

Place the baking sheets in the oven and cook for 8 minutes. When the mixture is golden and lacy remove from the oven and cool for a minute.

One at a time flip the parchment over the ramekin to release the brandy snap and remove the parchment paper.

Gently press down the brandy snap to line the dish and make a basket shape. It will have irregular shaped flutes to the edges (see cook’s note).

To make the strawberry mousse:

Soften the gelatine sheets by soaking in a little water for 4-5 minutes.

After soaking drain away the excess water and place the softened gelatine into a small saucepan and gently heat until just melted. Remove from the heat.

Retaining four of the strawberries for decoration, place the remainder along with the icing sugar, vanilla, lemon juice into a blender or processor and blitz until smooth.

Add a tablespoon of the strawberry mixture to the gelatine in the pan and stir well to mix.

Pour the strawberry/gelatine mixture back into the blender and blitz for a second or two to mix.

Whisk the double cream in a bowl until stiff and fold in the strawberry /gelatine mixture.

To make up:

Spoon the strawberry mousse equally between the brandy snap baskets and place in the refrigerator uncovered for one hour to set.

Decorate each with a fresh strawberry and mint leaves.

The brandy snap baskets filled with the strawberry mousse can be served either in the ramekins or gently lifted out onto a tea plate (see cook’s note).