Recipe Cannoli brandy snaps

Ingredients
- 50g butter
- 50g brown sugar
- 50g golden syrup
- 50g sifted plain flour
- ¼ tsp ground ginger
- Juice & zest of half a lemon
- 1 tsp brandy
- Macphie Mactop® Traditional
- Melted white, milk & dark chocolate
- Chopped pistachios/freeze dried raspberries

Method
- Preheat the fan assisted oven to 160°C.
- Place the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest, juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
- Once the mixture is cool roll into 30g balls onto a greased baking tray. Space them well apart as they will spread. Cook in batches for 8 to 10 minutes until set, golden brown and lacy in appearance. Leave for a minute before shaping around something circular – the snaps should still be pliable but set enough to move without tearing.
- Once cool dip the ends of the cannoli brandy snaps into melted chocolate & garnish with chopped nuts/freeze dried fruit.
- Whip Macphie Mactop® Traditional on a medium speed until soft peaks are formed. Pipe the whipped cream into the cigars with a star nozzle.