Recipes+
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. Combine butter, sugar and golden syrup in a small saucepan over low heat. Cook and stir for 2-3 minutes or until melted and smooth. Remove from heat.
2.Stir flour into syrup mixture. For each snap, drop 2 teaspoons of mixture onto a prepared tray; spread to a 6cm circle (leave room between snaps for spreading). Bake 4 snaps at a time for 5 minutes or until snaps bubble (circles should spread to about 10cm).
3.Working quickly, loosen snaps with a spatula. For each tube, wrap a snap loosely around the handle of a wooden spoon, overlapping edges to seal (and form a tube). Set for 1 minute. Remove from handle; place snap on a wire rack to cool. Just before serving, fill snaps with cream.
If you’re a beginner, cook 2 at a time. Store unfilled snaps in an airtight container at room temperature for up to 2 days. Find canned whipped cream with fresh cream in chilled foods cabinet.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door