Makes 32. Recipe provided by Lin Falcon is from “The Afternoon Tea Collection” (Metro Books, Sterling Publication). The book suggests baking the first tray of snaps and while they are cooking, preparing the next tray of snaps; put them into the oven as you’re getting the first batch out. The snaps are best made on the day of serving.
3 ozs. butter
1/2 cup firmly packed dark brown sugar
1?3 cup golden syrup or treacle
1 tsp. ground ginger
2?3 cup all-purpose flour, sifted
1 tsp. lemon juice
11/4 cups heavy cream, whipped
Sugared pansies for garnish, optional
1. Preheat oven to 350 F. Grease oven trays.
2. Stir butter, sugar, syrup and ginger in medium saucepan, over low heat, until smooth. Remove from heat; stir in sifted flour and juice.
3. Drop rounded teaspoons of mixture about 2 inches apart onto trays. Using a wet, thin metal spatula, spread mixture into 31/4-inch rounds.
4. Bake snaps about 8 minutes or until bubbling and golden brown. Working quickly, slide a thin metal spatula under each snap; shape each one into a cone. Place on wire rack to cool. Fill with whipped cream just before serving. If desired, garnish with sugared pansies.
Editor’s note: Lynne Stiteler each year organically grows pansies to use as garnish for the St. Paul tea’s third course. She said she paints about 150 pansies with a mixture of egg white and a little lemon juice, then sprinkles them lightly with sugar and leaves them to dry on the counter for 2 to 3 days.