Snap Mixture:
60 g Unsalted butter
60 g Sugar
250 g Golden syrup
1 tb Brandy
1/2 tb Lemon juice
60 g Flour
1 tb Ginger powder
Tuile Mixture:
120 g Sugar
120 g Egg white
120 g Unsalted butter
100 g Flour
Figs:
1 Fresh fig per serving
Icing sugar
To Serve:
Mascarpone
Orange sauce
To make wafers:
Process all the snap and tuile ingredients, separately, in a food
processor until smooth. Mix the two together and spread thinly and
evenly onto teflon biscuit trays. Cook in a preheated 200 C oven
until golden brown. Remove the trays, cut the wafers into rounds
with a 10 cm biscuit cutter and cool.
To cook figs:
Halve figs, sprinkle with icing sugar and place under grill.
To serve:
Sandwich 2 wafers with a generous amount of mascarpone. Serve with
figs and orange sauce.
