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 serve
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 200C oven until golden brown. Remove the trays, cut the wafers into rounds with a 10cm 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. Typed for you by Sherree Johansson