Brandy snap tacos and sweet salsas

We had a mexican-themed party last night with the girls - nachos to start, chilli and sweet potato wedges for the main course, followed by an inspired dessert, an idea that Lu dreamt up: taco-shaped brandy snaps and sweet salsas!

• 'Salsa' was made with diced strawberries and red plums, lemon juice and sugar.
• 'Guacamole' was made from diced kiwi fruit, pomegranate seeds, lime juice and sugar.
• 'Cheese dip' was made from pureed mango, peach and a little sugar.
• 'Sour cream' was a mojito-style syllabub of lime juice, brown sugar and rum, whipped with double cream and mixed with fresh mint leaves.
• 'Chilli' was made with crumbled chocolate cake, ground almonds, purple jelly beans, mushroom-shaped sweets and cherry jelly sweets chopped up to look like red and green peppers.

And the 'taco shells' were brandy snaps - the first time I'd ever made (or tasted) them.  They were really good, and dead easy!


Ingredients
6 oz butter
6 oz caster sugar
90 ml/ 6 tbsp golden syrup
6 oz plain flour
2 tsp ground ginger
2 tbsp brandy
Zest of 1 lemon, grated


Method

1. Preheat the oven to 180°C. Line baking sheets with baking paper.
2. Melt the butter, sugar and syrup in a saucepan and heat gently, stirring occasionally until melted.
3. Remove pan from the heat and sift in the flour and ginger, and beat with a wooden spoon until smooth.
4. Add the brandy and lemon rind and mix until well blended.
5. Drop 1 tsp dollops of the mixture a few inches apart on the baking sheets and bake for approx 10 minutes until golden brown.
6. Grease the handle of a rolling pin (or wooden spoon to make traditional tubes).
7. Remove biscuits from the oven and leave to cool for 30 secs.
8. Use a palette knife to lift biscuits onto the rolling pin and mould them to the shape you want. When slightly firmed, transfer to cool on a wire rack.