Ingredients

Method

• 100 g butter
• 100 g caster sugar
• 1/2 cup golden syrup
• 100 g flour
• 1 t ground cinnamon
• 1 cup cream, whipped
• 50 g freshly frozen berry medley, thawed and drained

Method

Ingredients

Preheat the oven to 180°C.

Melt the butter, sugar and syrup in a saucepan over a medium heat, stirring continuously. Cook for 1 minute, then remove from the heat.

Add the flour and cinnamon and stir until combined. Spoon tablespoons of the mixture onto a silpad and bake for 7 to 10 minutes until bubbling.

Remove from the oven and cool slightly before draping the brandy snaps over a whisk handle, pressing the ends together to form a tube. Carefully remove from the handle and set aside.

Combine the cream and berries and pipe into the rolled brandy snaps.