Cassata Brandy Snaps

INGREDIENTS

INSTRUCTIONS

Place the butter and sugar in a bowl and cream until light and fluffy.
Place the golden syrup in a small pan and just warm through, then
slowly add to the butter mixture, stirring continuously. Fold in the
flour, cover tightly with clingfilm and chill for at least 1 hour.
Preheat the oven to 200C/400F/Gas 6. Taking tablespoons of the
mixture at a time, spoon on to a parchment-lined baking sheet,
allowing plenty of room for spreading. Using damp fingers, pat out
the batter to 3cm/1 and a quarter inch rounds. This mixture makes
about twelve so you'll probably need to cook it in three batches.
Place in the oven and bake for 3-5 minutes until they have spread,
gone lacy and turned a deep golden brown. Remove from the oven and
leave for 1 minute, then using a palette knife, lift and quickly wrap
each biscuit around a wooden or metal cylinder, that is no more than
4cm/1 and a half inches to get a 'cannoli' shape. Leave on a wire
rack to set, then twist gently to remove and leave to cool completely
and crisp up. Store in an airtight container for 2-3 days or until
ready to use. To make the filling, place the cream in a bowl and whip
to soft peaks. Fold in the mascarpone, icing sugar, cinnamon,
chocolate and orange peel until well combined. Use this mixture to
fill a piping bag fitted with a 2.5cm/1in fluted nozzle and pipe into
the brandy snaps. Arrange on serving plates and dust with icing sugar
and cocoa powder to serve.
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