Gourmet Biscuit Baskets Filled with Cream
Tip: Substitute raspberries and redcurrants with alternative soft summer fruits.
Preheat the oven to 160°C | 325F | gas 3. Line two baking sheets with parchment paper. Liberally oil the bottoms of four glasses or ramekin dishes
Put butter, sugar and syrup into a pan over a gentle heat until the butter has melted and the sugar has dissolved.
Take the pan off the heat and allow to cool slightly. Sift the flour and ginger and add to the pan. Add the lemon juice and thoroughly mix.
Place teaspoons of the mixture onto the prepared baking sheets leaving at least 10 cm| 4" between each.
Bake in a preheated oven for approximately 8 minutes or until mixture is well spread and golden brown.
Remove from the oven and leave for a few minutes to firm up, then lift off the baking sheet using a fish slice and place over the upturned oiled glasses, fluting the edges to shape. Leave to set.
Repeat the above baking process until all the mixture has been used.
When completely cold, store in an airtight tin until required.
For the filling: Add a few drops of vanilla extract to the cream and whip to a soft peak consistency adding a little icing sugar to taste.
Just before serving fill the tulip baskets with the whipped cream and soft fruits. Garnish with sprigs of mint.