• 50g (½ stick or 3½ Tbsp) butter, chopped
  • 1/3 cup (70g) brown sugar
  • 1/4 cup (60ml) golden syrup
  • 1/3 cup (50g) plain flour
  • a small amount of whipped cream to "plug" the ends of the snaps
  1. Preheat oven to 180°C (356F) Line a tray with baking paper. Combine the butter, brown sugar and golden syrup in a saucepan and cook over medium heat, stirring, for 2-3 minutes or until butter melts and sugar dissolves. Set pan aside for 5 minutes to cool slightly.
  2. Add the flour to the mixture and stir to combine. Drop four "half-teaspoonfuls" of mixture on to the tray, spaced well apart. Bake for 5 minutes or until they are bubbling and have spread. Remove from oven and allow to cool for 1 minute. Working quickly, use a palette knife to lift each one and wrap around the handle of a pencil. Leave to set for 1 minute, gently slip off pencil and transfer to a wire rack. Repeat with remaining mixture.
  3. Dip both ends of the Snap into whipped cream just to cover and imitate a fully creamed Snap. Do this just before serving to maintain the crispness of the Snaps
                    These are an ideal accompaniment for the "Butterscotch Anise Mousse"