Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 1/3 cup plain flour
- 1/3 cup icing sugar
- 50grams butter, cubed
- mint leaves (to garnish)
- 1/2teaspoons ground ginger
- 250grams fresh raspberries (or frozen raspberries)
- 1/4 cup golden syrup
- 1/3 cup brown sugar
- 1liter tub Woolworths ice cream honey caramel macadamia
Method
Step 1 of 6
Preheat oven to 180°C. Line two baking trays with baking paper. Place glasses upside down onto bench and lightly grease bases.
Step 2 of 6
Place butter, golden syrup and sugar in a small saucepan over medium heat. Stir until melted. Cool for 5 minutes. Add in flour and ginger.
Step 3 of 6
Place 4 heaped teaspoons of mixture on one of the trays, spaced well apart. Bake for 5-6 minutes. Remove from oven and place second tray into oven. Cool for 1-2 minutes until starting to firm.
Step 4 of 6
Using a flat spatula, carefully lift off the tray and drape over the upturned glasses.
Step 5 of 6
Leave to cool completely. Remove when they have cooled and firmed. Repeat with second tray. To serve, purée raspberries with icing sugar until smooth. Sieve and discard seeds.
Step 6 of 6
Fill brandy baskets with scoops of ice-cream, drizzle with raspberry coulis and top with mint.
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