Name: Orange snaps with coffee and brandy mascarpone
Yield: 6 servings
Cuisine: Bake
Ingredients: 50.00 g butter; 50.00 g castor sugar; 75.00 g golden syrup; 2.00 ml oranges zest only; 50.00 g flour cake; 5.00 ml orange juice; 225.00 g mascarpone cheese; 25.00 g castor sugar; 15.00 ml nescafé strong black coffee; 15.00 ml brandy; milk; cream whipped

Recipe Disclaimer

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Ingredients (12)

SNAPS

50.00 g	butter
50.00 g	castor sugar
75.00 g	golden syrup
2.00 ml	oranges — zest only
50.00 g	flour — cake
5.00 ml	orange juice

FILLING

225.00 g	mascarpone cheese
25.00 g	castor sugar
15.00 ml	nescafé strong black coffee
15.00 ml	brandy
	milk

DECORATION OPTIONS

cream — whipped

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Method:

Preheat oven to 180 ºC and line 3-4 baking sheets with baking parchment.

In a saucepan warm butter, sugar and syrup gently until butter melts and sugar dissolves.
Remove from stove and stir in orange peel, flour and juice.
Cool.

Drop 24 teaspoonfuls of mixture, well spaced, onto baking sheets and bake snaps, a sheet at a time, for 10 to 12 minutes each, or until flat and golden.
Cool 30 seconds on baking sheets, transfer to racks.

Filling:
Combine ingredients, adding a little milk if necessary to make it spreadable.
Assemble snaps shortly before serving.

To serve 4:
Sandwich together 3 snaps a person with filling.
Warm remaining 12 gently on baking sheets in the oven, halve and quickly pinch straight edge to pleat into fans.
Top assemblies with cream holding a frou-frou of fans.

To serve 6:
Sandwich 4 snaps into 6 assemblies and top with cream and orange peel or caramel drizzled in squiggles on baking parchment and leave to cool.

TOTAL KILOJOULE COUNT: 6 115 kJ (1 460 Cal). A portion: 1 020 kJ (245 Cal).