Choco Orange Cinnimon Snaps

These cinnamon snaps look really impressive but are very simple to make and they also keep well in an airtight container so make lots and lots!

Prep time 15 mins
Cooking time 10 mins

Ingredients
¼ cupsGolden Syrup
½ cupVegan Margarine
½ cup Castor Sugar
1 teaspoon Cinnamon powder
2 cups Flour
Juice of half a lemon
½ tsp baking powder

Chocolate and Orange Filling
The zest from one orange
200g Vegan margarine
300g icing sugar
100g dark chocolate

Method
1. Put the golden syrup, margarine and castor sugar into a saucepan.
2. Heat gently until all the ingredients have dissolved and you are left with a golden syrup.
3. Combine flour and cinnamon together in a mixing bowl.
4. Pour in the syrup, add the lemon juice and mix well. You may need to use an electric blender to remove all the lumps.
5. Line a baking tray with grease proof paper and spoon a dessertspoonful of the mixture onto the tray. They will spread out a long during cooking so give them a lot of space. A large baking sheet will only fit about 6 cinnamon snaps.
6. Cook for 10 minutes at 170ºC.
7. Allow to cool slightly and then using a palate knife gently lift the biscuit up off the tray.
8. Shape as desired. A simple basket can be made by puuting the biscuit on an upturned glass. It takes on this shape and can be used as a dish for sorbets, ice creams mousses etc.
9. Alternatively wrap the snaps around a wooden spoon to create a hollow cigar shape. Allow to harden.
10. To make the filling beat together the icing sugar, orange zest and margarine. Once they are combined add the malted chocolate and beat again.
11. Pipe the mixture into the rolled cinnamon snaps.

Top Tip
If the snaps go hard before you have had a chance to shape them, pop them back into the oven for a minute and they will soften again.