Step 1

Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.

Step 2

In a medium saucepan, combine butter, brown sugar and golden syrup. Stir over medium heat for 2-3 minutes, until sugar dissolves. Remove from heat and quickly stir in flour and almond essence. Cool for 5 minutes.

Step 3

Drop well-spaced tablespoons of mixture onto trays. Bake for 7 minutes or until bubbling, and spread to 10cm in diameter. Remove from oven and cool for 1 minute.

Step 4

Working quickly, lift each one and wrap loosely around the handle of a large rolling pin. Leave to set for 1 minute. gently slip off and transfer to a wire rack to cool. Repeat with remaining mixture.

Step 5

To make filling, in a medium bowl, combine ricotta, icing sugar. lemon juice and zest. Mix well and keep chilled. Spoon into cooled shells. Serve dusted with icing sugar.