Vegan Brandy Snaps
Learn how to make perfect brandy snaps with this dairy-free version of a classic Christmas treat.
Ingredients
- 2 tablespoons (28 g) vegan butter or margarine (not unsalted)
- 2 tablespoons (28 g) brown sugar
- 2 tablespoons (28 g) golden syrup
- 4 tablespoons (28 g) all-purpose flour
- ¼ teaspoon (1 g) grated ginger or ground
- ¼ teaspoon (1 g) grated lemon zest
- 1 teaspoon (5 ml) brandy or lemon juice
Instructions
- Line a baking tray with parchment paper or non-stick baking mat. Lightly oil the straight handle of a wooden spoon or rolling pin. Preheat the oven to 350°F/180°C.
- Add the vegan butter, sugar and syrup to a small saucepan and heat on low until the butter and sugar melts. Try not to bring to a boil.2 tablespoons vegan butter or margarine (not unsalted), 2 tablespoons brown sugar, 2 tablespoons golden syrup
- Remove from heat and stir in the ginger, lemon zest and brandy.¼ teaspoon grated ginger, ¼ teaspoon grated lemon zest, 1 teaspoon brandy
- Gradually stir in the flour to create a smooth batter.4 tablespoons all-purpose flour
- Spoon out 2 teaspoons of the batter for each brandy snap, spaced about 2 inches apart to give them room to spread. You should have about 6 dollops.
- Spread the batter on the tray slightly with a butter knife or offset spatula if it gets too thick as it cools.
- Place the tray in the oven and bake for 7 to 8 minutes or until they have a caramel colour.
- Cool the brandy snaps on the tray for about 3 to 5 minutes or until they are firm but still flexible enough to roll. Use a knife or offset spatula to lift them from the parchment.
- Working one at a time, place each brandy snap on the spoon handle, bottom side down, and wrap around pressing slightly to secure the seal. If any of them hardens too much to roll, place the tray back in the oven for a few seconds.
- Allow each to cool further until firm enough to remove. Place them seal side down on a cooling rack to completely cool and harden.
- Repeat with the remaining batter on a clean tray for 3 more cookies. If it has cooled too much, reheat for a few seconds to soften. Pour, bake and shape as previously directed.
- When fully cooled, they may be filled with vegan whipped cream or the ends dipped in melted chocolate to serve.
Notes
- When making the batter, take care to not let the mixture boil as it may crystallise.
- Once you’ve placed a dollop of batter on the tray, gently spread to ensure the mixture is not too thick. Brandy snaps should be thin and crisp and will develop a naturally lacy pattern, not thick or chewy.
- Once baked, they need to be firm, but still pliable to allow you to shape them into cannoli style tubes.
- To remove from the parchment paper after baking gently lift using a knife or flat spatula.
- Once cooled, store in an airtight tin or container for at least a week.
- Refrigeration is not recommended as they will become soft and chewy.
- Check to ensure your brown sugar is vegan. Brown sugar is made from refined sugar with molasses. Some refined sugar could come from refineries that use bone char to process their sugar, so some brands of brown sugar are not vegan.
- Molasses, turbinado, demerara, and muscovado sugars are vegan-friendly.
- Recipe adapted from Mary Berry
Nutrition
Serving: 1Brandy Snap | Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 21mg | Potassium: 8mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg