SNAP MIXTURE:
     60 g  Unsalted butter

     60 g  Sugar

    250 g  Golden syrup

      1 tb Brandy

    1/2 tb Lemon juice

     60 g  Flour

      1 tb Ginger powder

           TUILE MIXTURE:
    120 g  Sugar

    120 g  Egg white

    120 g  Unsalted butter

    100 g  Flour

           FIGS:
      1    Fresh fig per serve

           Icing sugar
           TO SERVE:
           Mascarpone
           Orange sauce
  To make wafers:  process all the snap and tuile ingredients, separately, in
  a food processor until smooth.  Mix the two together and spread thinly and
  evenly onto teflon biscuit trays.  Cook in a preheated 200C oven until
  golden brown.  Remove the trays, cut the wafers into rounds with a 10cm
  biscuit cutter and cool. To cook figs: halve figs, sprinkle with icing
  sugar and place under grill. To serve: sandwich 2 wafers with a generous
  amount of mascarpone. Serve with figs and orange sauce.
  Typed for you by Sherree Johansson