Chocolate Snaps

These lacy chocolate-dipped wafers look crunchy and delicious. It's from the AUSTRALIAN GOURMET TRAVELLER: CHOCOLATE of which I derived from our local paper, Jude's Kitchen.

• Ready In: 20 mins
• Yields: 40 cookies

Ingredients

• 2  ounces butter
• 1 1⁄2 tablespoons corn syrup
• 2  tablespoons brown sugar
• 2  tablespoons flour
• 2  tablespoons ground hazelnuts
• 6  ounces dark chocolate

Directions

1. Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.
2. Remove from heat; add flour and ground hazelnuts and mix well.
3. Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.
4. Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.
5. Cool to room temperature on a wire rack.
6. Melt dark chocolate.
7. Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.
8. Store in an airtight container in a cool place for up to 2 days.