Instructions: Warm the butter sugar and glucose in a bowl m the simmering oven for 5 to 10 minutes until soft.

Stir in the flour until smooth.

Place 1 rounded teaspoon of the mixture per basket wide apart on silicone parchmentlined baking trays 2 to 3 per tray.

Cook one tray at a time.

Place on the grid shelf on the floor of the roasting oven for 6 minutes then turn the tray round for even colouring and cook for a further minute until pale golden.

Place in the middle of the baking ovenFor 7 minutes then turn the tray round for even colouring and cook for a further minute until pale golden.

Leave for a few seconds until cool and firm enough to lift with a palette knife then mould over the base of an upturned teacup or ramekin to make baskets.

Cool; store in an airtight container for 2 to 3 days.

Liquid glucose is like a stiff syrup. You will find it at most chemists.These baskets are made from a brandy snap type mixture and are quite robust

Serves 8

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