Heat the butter, sugar and golden syrup together in a small pan until the butter has melted and the sugar is dissolved, stirring every now and then. When ready, pour the mixture into a mixing bowl. Sift in the flour, cocoa and a pinch of salt and mix thoroughly together. Leave to cool for 15 minutes.
Meanwhile, preheat the oven to 160`c. Line a large baking tray with baking paper. Drop ten teaspoonfuls of the chocolate mixture onto the prepared baking tray (this should be half of the prepared mixture). Leave 6-7cm between them to allow the snaps to spread as they bake. Flatten them slightly with the back of the teaspoon before baking in the preheated oven for 8 minutes only. Remove the snaps form the oven and leave to cool until crisp. Repeat the process with the remaining mixture.
To make the filling, just mix all ingredients together in a bowl. Generously sandwich the snaps together with the filling and lightly dust the top of each one with cocoa powder before serving.
Serves 20Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan