Sicilian snaps

Ingredients

Directions

Preheat oven to 200c/400f/Gas 6.

1 Place the butter and sugar in a bowl and cream with an electric beater until light and fluffy. Slowly add the golden syrup to the butter mixture, stirring continuously. Fold in the flour until smooth.

2 Take tbsps of the mixture at a time and spoon onto a parchment-lined baking sheet with plenty of room for spreading (only make one sheet as this mixture makes 12).

3 With damp fingers, pat out the batter to 3cm/1¼" rounds. Bake for 3-5 minutes until lacy and golden brown.

4 Cut the chocolate into slivers and finely chop the orange peel.

5 Place the cream in a bowl and whip to soft peaks. Beat the mascapone and ricotta until smooth and fold into the cream.

6 Add the chocolate, orange peel and cinnamon and sieve the icing sugar on top. Gently fold in until combined.

7 Remove the baking sheet from the oven and leave for a minute. Fill a piping bag fitted with a 2.5cm/1" fluted nozzle with the flavoured cream mixture and chill until ready to use.

8 Using a palette knife, lift and quickly wrap each biscuit around a wooden or metal cylinder, that is no more than 4cm/ ½" to get a 'cannoli' shape.

Twist gently to remove and transfer to a wire rack to set while you finish the rest.

9 Arrange a dessert spoon and fork criss-crossed to one side of a serving plate and dust liberally with cocoa powder and then with icing sugar.

Carefully remove the spoon and fork to reveal a 'pattern'.

10 Pipe the flavoured cream into two brandy snaps. Arrange on the serving plate and dust with icing sugar and cocoa powder to serve.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.