- 100g/4oz unsalted butter
- 100g/4oz caster sugar
- 100g/4oz golden syrup
- 100g/4oz flour, sieved
- ½ tsp ground ginger
- 1 tbsp lime juice
- one lime, zest only
- 250ml/9fl oz double cream
- pinch of hot chilli powder
- 2 passion fruits, halved and pulp scooped out
- 2 tbsp icing sugar
- Preheat the oven to 180C/350F/Gas 4.
- In a saucepan, melt the butter with the caster sugar and golden syrup.
- Remove from the heat and gently fold in the flour and ginger with the lime juice and zest.
- Leave to cool down completely.
- Drop large tablespoons of the mixture onto a heavy-based baking sheet. Make sure that you keep the mixture well spaced as it will spread out when cooking.
- Cook for about five minutes until the brandy snaps are golden and lacy. Remove from the oven and leave to cool for a couple of minutes on the tray, then carefully remove using a palette knife. Lift each one gently on to a wooden spoon, then roll round the handle to form a tube.
- Allow to cool on a wire rack.
- Meanwhile, whip the cream in a bowl until you have achieved soft peaks, then fold in the chilli powder, passion fruit pulp and icing sugar.
- Scoop into a piping bag and leave in the fridge until you are ready to serve.
- To serve, pipe each snap with the chilli and passion fruit cream and then place three onto each serving plate.
- Serve immediately.