Put the butter, sugar and golden syrup into a small saucepan and heat until melted. Stir well, then leave to bubble for 2 minutes. Switch off the heat then stir in the Baileys, followed by the flour. Mix until smooth then put into a small bowl and leave to cool.
Preheat the oven to 180C. Line a baking sheet with greaseproof paper, or use a non-stick baking sheet. Space out 4-6 teaspoons of the mixture onto the sheet - well spaced out, then use moist hands to roll the mixture into neat balls. Bake for 7-8 minutes until spread out and golden brown. Take the tray out of the oven and let rest for 30 seconds, then use a palette knife to carefully lift each ‘snap’ off the tray and place it - upside down - onto the taco stand to mould it into shape. Repeat with the rest and leave to cool.
Baileys Chocolate Sauce
Put all of the ingredients into a small saucepan and heat gently until melted, stirring often. Leave to cool slightly then put the sauce into a piping bag.
Baileys Whipped Cream
In a large mixing bowl, use an electric whisk to whip the cream to soft peaks. Add the sugar and baileys, then whip to soft peaks again. Put the flavoured cream into a piping bag fitted with a large fluted nozzle.
To Serve
Pipe the Baileys whipped cream into each shell, then decorate with the chopped nuts, mixed berries and a drizzle of chocolate sauce.
