Instructions: Place the butter and sugar in a bowl and cream until light and fluffy.

Place the golden syrup in a small pan and just warm through, then slowly add to the butter mixture, stirring continuously. Fold in the flour, cover tightly with clingfilm and chill for at least 1 hour.

Preheat the oven to 200C/400F/Gas 6. Taking tablespoons of the mixture at a time, spoon on to a parchment-lined baking sheet, allowing plenty of room for spreading. Using damp fingers, pat out the batter to 3cm/1 and a quarter inch rounds. This mixture makes about twelve so youll probably need to cook it in three batches.

Place in the oven and bake for 3-5 minutes until they have spread, gone lacy and turned a deep golden brown. Remove from the oven and leave for 1 minute, then using a palette knife, lift and quickly wrap each biscuit around a wooden or metal cylinder, that is no more than 4cm/1 and a half inches to get a cannoli shape. Leave on a wire rack to set, then twist gently to remove and leave to cool completely and crisp up. Store in an airtight container for 2-3 days or until ready to use. To make the filling, place the cream in a bowl and whip to soft peaks. Fold in the mascarpone, icing sugar, cinnamon, chocolate and orange peel until well combined. Use this mixture to fill a piping bag fitted with a 2.5cm/1in fluted nozzle and pipe into the brandy snaps. Arrange on serving plates and dust with icing sugar and cocoa powder to serve.

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