Caramel snaps with rum crème filling

accreditation
Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
Photo: Caramel snaps with rum crème filling
Photo: Caramel snaps with rum crème filling

Preheat the oven to 160°C. Line a large baking sheet with baking paper and grease with nonstick spray.

1. Snaps Heat the butter, castor sugar and golden syrup in a small saucepan, stirring  continuously until  the sugar has melted completely.

2. Add the flour and ginger and stir until a smooth batter forms. Remove from the heat.

Support independent journalism
Subscribe to News24 for just R75 per month to read all our investigative and in-depth journalism.
Subscribe
Already a subscriber? Sign in