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Raspberry Brandy Baskets

Serves 6


  • 30g Australian butter
  • 2 tablespoons caster sugar
  • 1 tablespoon golden syrup
  • 1/4 cup flour, sifted
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon brandy or lemon juice
  • 6 scoops Australian vanilla ice cream
  • 1 cup fresh or frozen raspberries
  • 6 sponge finger biscuits
Download Recipe (PDF)


  1. Melt the butter, caster sugar and golden syrup together over a medium heat. Stir in the flour, ginger and brandy. Mix until smooth. Place heaped teaspoonfuls of mixture onto buttered baking trays. Allow room for spreading. Bake at 200C for 5-7 minutes or until biscuits are evenly browned. Remove and cool for approximately 1 minute and shape over the base of a small cup. Press edges to form a cup shape. Cool. Place a scoop of ice cream in the centre of each cup. Top with raspberries or raspberry puree. Serve immediately with a sponge finger on side.


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