Leave these cardamom-scented snaps flat and layer them with cream and strawberries.

Ingredients

• 125 grams butter
• 1/2 cup sugar
• 1/4 cup golden syrup
• 3-4 cup flour
• 1 tsp cardamom

Method

1. Put the butter, sugar and golden syrup in a saucepan and heat slowly until the butter has melted. Do not boil the liquid as it will evaporate.
2. Sift the flour and cardamom together and stir into the mixture.
3. Place teaspoonfuls o the mixture onto a greased baking sheet.
4. Bake at 180°C for 5-7 minutes, or until the snaps are golden and formed into their lacework pattern.
5. Cool on the sheets for a minute before lifting onto a cake rack to cool. If the snaps harden on the tray, return them to the oven for a minute to soften.
6. To serve, hull a punnet of strawberries sweetened with icing sugar. Whip a 300ml bottle of cream and layer the cardamom snaps with the cream and strawberries. You can also serve with a strawberry sauce made by pureeing about 1/2 a punnet of strawberries with a little icing sugar.