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Serves: 6

50g Butter

50g Caster Sugar

50g Golden Syrup

50g Flour

½tsp Ground Ginger

1tsp Brandy

1/2 A Lemon Zest, finely grated

5 or 6 Cardamom Pods, slightly crushed

100ml Milk

250g White Chocolate

300ml Double Cream

3 Egg Whites

Lucinda has been a lifelong devotee of divine food – having trained in Switzerland and then in London with Anton Mosimann – and the café will offer the very tastiest daytime treasures from coffee and cake, to lovely lunches and teatime treats.

For the brandy snaps:

  • words:
  • pictures: David Merewether

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