Free-from brandy snaps

BRANDY SNAPS

1.Preheat the oven to 180°C

2. Grease and line 3-4 baking tray

3. Heat the spread, sugar and syrup in a small pan over a low heat

4. Melt the ingredients and stir until dissolved and completely smooth (make sure the mixture does not boil)

5. Once melted, leave to cool for 2-3 minutes

6. Sift in the flour and ginger. Stir well. Use a whisk if it is not completely smooth

7. Add the lemon and brandy. Stir well

8. Make 2-3 circles on each baking tray with 4tsp of mixture. They need to be 10cm apart from each other (they spread a lot)

9. Bake for 8-10 mins. It is easier to bake one tray at a time as it is quite fiddly when they come out of the oven

10. Grease the handle of a wooden spoon (if making tubes), or the bottom of 2-3 small tumblers/yoghurt pot bases (for baskets)

11. Remove the brandy snaps from the oven when they are a lovely golden brown colour and bubbling. Leave for 3-4 minutes until most of the bubbles have popped and the brandy snaps are firm

12. Use a palette knife or metal spatula to lift one brandy snap from the tray. For baskets (much easier); place the centre of the brandy snap on the base of the tumbler/yoghurt pot and shape slightly around the base. Leave it to cool in that position, then swap to the baking rack. For tubes; start to roll the brandy snap around the handle of a wooden spoon, then use your fingers to create the right sized tube, press the join to make sure it sticks together and then place it on a baking rack

FILLING

Pipe or squirt free-from cream into the brandy snaps or put a scoop of dairy-free ice cream into the baskets