Jaffa brandy snap towers

Instructions

1. Using a vegetable peeler, peel strips of rind from 1 orange. Using a small, sharp knife, remove any white pith from the rind and cut it into thin strips. (Alternatively, use a zester to remove zest from orange.) Use same knife to completely remove peel and pith from both oranges, then cut segments from between the membranes.
2. Preheat oven to 180°C or 160°C fan-forced. Lightly spray 2 baking trays with oil and line with baking paper.
3. Combine spread, sugar, syrup and cinnamon in a small saucepan. Stir over low heat until sugar dissolves. Remove from heat and stir in flour. Use the back of a spoon to spread 2 teaspoons of mixture into small rounds on prepared baking trays (you will need 8 rounds). Bake for 5 minutes or until golden and bubbling. Cool snaps on trays.
4. Place half of the brandy snaps on serving plates. Top with orange segments, half the mousse and remaining brandy snaps. Serve topped with remaining mousse and the orange zest.