Cream the butter in a large bowl until it looks pale.
Then add the sugar and beat well, then add the sifted flour and mix well.
Heat the golden syrup in a pan until it goes runny, let it cool down for a while.
Add the warm syrup to the butter mixture and mix well. Cover the bowl with a cling film and refrigerate for 4 hours.
Preheat the oven to 180 degree Celsius.
Take a small ball of the mixture, flatten it slightly. Place it in a greased and lined baking sheet.
Leave a minimum of 5 cm between each round as the biscuits spread a lot.
Bake it in the preheated oven for 10 to 15 minutes or until it is golden brown with lots of holes on top.
Meanwhile grease the bottom of 4 ramekins or glass bowl with butter. As soon as you take the biscuits out from the oven, flip it on top of the ramekins and press the sides then carefully remove the baking paper.
Let it cool down completely. Then gently lift the biscuits off from the ramekins. Store it in an air tight container.
For spun sugar basket:
Combine all the ingredients together in a clean saucepan and heat on low heat.
Keep stirring until all the sugar is dissolved completely.
Now start boiling in medium to high heat. While boiling, keep brushing the sides of the pan to avoid crystallisation of sugar.
The syrup will start boiling, then it will slowly reach a caramel colour. Switch off the flame when it's golden in colour.
Don't let it too dark, which will give a very bitter taste.
Now to make the basket, grease a ladle or ramekins. When the syrup has cooled for about 1 minute, quickly lift it with a spoon and rapidly coat the back of the ladle or ramekin by moving the spoon forwards and backwards.
Let it cool down for 30 seconds and gently remove it off from the ladle.
To assemble the Golden Peach:
First poach the peaches in plain water or with vanilla pod for 15 minutes. Let the peaches cool down completely.
Then peel them and split them into half and remove the seed in the middle.
To serve on a serving plate, place the sugar snap biscuit and top it with one half of the peach. Then add a scoop of vanilla ice cream and top it with the other half of peach.
Finally place the spun sugar basket on top it and serve with some fresh seasonal fruits.
Serve it immediately before the ice cream melts.
Recipe Courtesy: Taste of Pearl City
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.