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50g / 2oz butter
50g / 2oz Tate & Lyle Caster Sugar
30ml / 2tbsp Lyle’s Golden Syrup
60g / 2 ½ oz plain flour
5ml / 1tsp ground ginger
5ml / 1tsp brandy
finely grated rind of 1 lemon
To fill
300ml / ½ pt double cream, whipped
a few strawberries, hulled and sliced |
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Instructions 1. Place the butter, caster sugar and syrup in a saucepan and gently heat together until melted. Remove from heat then sift together the flour and ginger and stir in along with the brandy and lemon rind.
2. Place small spoonfuls of the mixture well spaced apart to allow the mixture to spread, on baking trays lined with parchment paper. Bake in a preheated oven at 180°C/350°F/Gas 4 for 8-10 minutes or until bubbly and golden.
3. Meanwhile lightly grease the outsides of 8 cream horn moulds. Remove the biscuits from the oven leave to cool slightly for 2 minutes. Then gently loosen each with a palette knife and carefully wrap one around each of the moulds.
4. Leave until cool and set, then gently twist the mould to remove the “lace” cone. Fill with piped cream and strawberries and serve immediately.
COOK’S NOTE
Only cook one baking tray of biscuits at a time to allow yourself enough time to wrap the biscuits around the moulds before they chill and harden too much. |
