- 100g (4oz) butter
- 100g (4oz) caster sugar
- 4 tblsp golden syrup
- 100g (4oz) plain flour, sieved
- 1 1/2 tsp freshly grated root ginger
- Finely grated rind and juice of 1 lime
- 250ml (9fl oz) cream
- 2 passion fruits, halved and pulp scooped out
- 2 tblsp sifted icing sugar
- Pinch of hot chilli powder
- Preheat the oven to 180°C (350°F/gas mark 4).
- Melt the butter with the caster sugar and golden syrup. Remove from the heat and gently fold in the flour, ginger, lime rind and juice. Leave to cool down completely.
- Drop large tablespoons of the mixture (about 20g/3/4oz) onto heavy-based non-stick baking sheets. The mixture is enough for about 16 brandy snaps in total. Make sure that you keep the mixture well spaced apart, as it will spread out while cooking. Cook for about 8 minutes, until the brandy snaps are golden and lacy.
- Remove the brandy snaps from the oven and leave to cool for a couple of minutes on the baking sheet, then carefully remove using a palette knife and lift each one gently onto a rolling pin that is about 2.5cm (1in) thick. Quickly roll a circle, with the join underneath. Press the join lightly together to seal, then slide the brandy snap off and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the snaps have been formed.
- Whip the cream in a bowl until you have achieved soft peaks, then fold in the passion fruit pulp, icing sugar and chilli powder. Scoop into a piping bag with a 2.5cm (1in) fluted nozzle and leave in the fridge until you’re ready to serve.
- To serve, pipe each snap with the chilli and passion fruit cream and arrange on a plate.
- Cook Ahead: The brandy snap mixture can be made in advance and kept for up to 1 week in the fridge. However, it’s best to bake them the day ahead and keep in an airtight container, then fill with the flavoured cream at the last minute.