Preheat oven to 200c/400f/Gas 6. 1 Place the butter and sugar in a bowl and cream with an electric beater until light and fluffy. Slowly add the golden syrup to the butter mixture, stirring continuously. Fold in the flour until smooth. 2 Take tbsps of the mixture at a time and spoon onto a parchment-lined baking sheet with plenty of room for spreading (only make one sheet as this mixture makes 12). 3 With damp fingers, pat out the batter to 3cm/1 1/4" rounds. Bake for 3-5 minutes until lacy and golden brown. 4 Cut the chocolate into slivers and finely chop the orange peel. 5 Place the cream in a bowl and whip to soft peaks. Beat the mascapone and ricotta until smooth and fold into the cream. 6 Add the chocolate, orange peel and cinnamon and sieve the icing sugar on top. Gently fold in until combined. 7 Remove the baking sheet from the oven and leave for a minute. Fill a piping bag fitted with a 2.5cm/1" fluted nozzle with the flavoured cream mixture and chill until ready to use. 8 Using a palette knife, lift and quickly wrap each biscuit around a wooden or metal cylinder, that is no more than 4cm/ 1/2" to get a cannoli shape. Twist gently to remove and transfer to a wire rack to set while you finish the rest. 9 Arrange a dessert spoon and fork criss-crossed to one side of a serving plate and dust liberally with cocoa powder and then with icing sugar. Carefully remove the spoon and fork to reveal a pattern. 10 Pipe the flavoured cream into two brandy snaps. Arrange on the serving plate and dust with icing sugar and cocoa powder to serve. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 236 (59%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 86.3mg||27 %|
|Sodium 47.2mg||2 %|
|Potassium 76.4mg||2 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 36.5g|
|Protein 5g||7 %|
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Calories per serving: 397
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