Spring berry baskets

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Light brown sugar
1 tablespoon Honey
1 tablespoon Butter
¼ cup Flour
½ teaspoon Vanilla extract

Directions

In a small heavy saucepan, melt brown sugar, honey and butter. Heat until boiling, stirring constantly. Add flour and vanilla, stirring until smooth.

Remove from heat. Drop batter, one tablespoon at a time onto a lightly greased baking sheet, about 5 to 6 inches apart. Cool briefly, then lightly grease fingertips and press dough into four 4-inch circles. Bake at 325 degrees for 10 minutes or until golden brown. Cool 30 seconds, then quickly remove, one at a time with a large, thin spatula and shape over the bottom of four lightly greased custard cups or muffin tins. If cookies harden too quickly, simply return them to oven briefly to soften. Cool until they stiffen. This only takes a minute or two. Lift from "mold", invert and fill with berry mixture. Baskets can be made one day ahead. For berry mixture: Rinse, trim stems (if necessary) and dry (on paper towels) 2 cups fresh berries of your choice. Toss with 4 tsp Grand Marnier or Chambord or other liquer and fill baskets. Sprinkle with 4 tsp sugar and garnish with fresh mint.

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