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.