Name: Caramel snaps with rum crème filling
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 servings
Cuisine: Baking
Ingredients: 100 g butter; 90 ml castor sugar; 60 ml golden syrup; 160 ml flour cake; 2,5 ml ginger ground; 5 ml caramel flavouring; 30 ml rum; 125 ml cream fresh, whipped

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Ingredients (8)

SNAPS

100 g	butter
90 ml	castor sugar
60 ml	golden syrup
160 ml	flour — cake
2,5 ml	ginger — ground

CRÈME

5 ml	caramel flavouring
30 ml	rum
125 ml	cream — fresh, whipped

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Method:

Preheat the oven to 160°C. Line a large baking sheet with baking paper and grease with nonstick spray.

1. Snaps Heat the butter, castor sugar and golden syrup in a small saucepan, stirring continuously until the sugar has melted completely.

2. Add the flour and ginger and stir until a smooth batter forms. Remove from the heat.

3. Spoon 30ml (2T) of the batter onto the baking sheet and use a spatula to shape it into a circle. Create more batter circles on the baking sheet.

4. Bake for 7-10 minutes or until the biscuits are golden and cooked.

5. Remove from the oven, cool for a minute then carefully lift each biscuit with the spatula and wrap it around a mould (see tip above).

6. Spoon more batter onto the baking sheet and repeat the previous two steps until all the batter has been used. Store the caramel snaps in an airtight container until needed.

7. Crème Fold the caramel flavouring and rum into the cream and transfer to a piping bag. Fill the caramel snaps with the crème and serve immediately.