Golden Syrup Snaps -

Golden Syrup Snaps

Low chemical, contains dairy, free of egg, gluten, nut and soy.

Ingredients

Makes 20-24 snaps

60 g (2¼ oz) butter
115 g (½ cup, firmly packed) soft brown sugar
2 tablespoons golden syrup
45 g (¼ cup) rice flour
30 g (¼ cup) maize cornflour (cornstarch)
½ teaspoon baking powder
200 ml (7 fl oz) cream, whipped

Method

Preheat the oven to 190°C (375°F/Gas 5). Cover a baking tray with balking paper or greased greaseproof paper.

Put the butter, sugar and golden syrup in a saucepan over medium­low heat. Heat until the butter has melted, then take the pan off the heat. Sift the flour, cornflour and baking powder into the golden syrup mixture, then stir together well.

Place teaspoons of the mixture onto the prepared baking tray-only bake two at a time because you need to work quickly once they are baked. Bake for about 8 minutes, or until firm around the edges. Cool for 2 minutes then roll each biscuit around the handle of a wooden spoon. Leave them to cool on a wire rack, then fill with whipped cream.

Prep time: 40 minutes
Cooking time: 1½ hours

HINT:- If the biscuits cool too quickly, return to the oven for a minute or two to soften, then roll. Best eaten on the day they are made.

Related food category:

• Dessert