Festive Ginger and honey baskets filled with lemon cream and berries

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Ingredients

Makes 12 baskets

Ingredients:
¼ cup J. Friend and Co honey
90gm butter
1/3 cup sugar
½ cup plain flour
1 tsp lemon juice
½ tsp ground ginger
6 moulds to shape the baskets, (rounded drinking glasses work well)
300ml whipping cream
¼ cup lemon curd
1 cup assorted red berries
J. Friend and Co honey, (slightly warmed) to serve
 

Method

Preheat the oven to 180 degrees.

Line 4 oven trays with baking paper.

Melt the honey, butter, lemon juice and sugar in a pot until dissolved, boil gently for 4-5 minutes stirring continuously.  Remove the pot from the heat and quickly stir in the flour and ginger until a smooth batter consistency is achieved.

Place tablespoons of the snap mixture onto the prepared baking trays, (place 3-4 snaps per tray) - leaving plenty of room for the snaps to spread as they cook- using a knife spread the mixture so it forms thin circles and will therefore cook evenly.   Place the tray in the oven and cook until the snaps are evenly golden in colour.

Remove the trays from the oven and allow to cool for 1 minute.  Once the snaps are pliable remove them from the tray using a spatula and carefully place each one over the base of a drinking glass, press the snap onto the base and sides of the glass to form a ‘basket’ shape.

Leave the baskets to set.

To serve:

Whip the cream with the curd until soft peaks form.  Spoon equal measures of the cream into the baskets, top with a selection of chopped and whole berries, finish with a drizzle of honey and serve!