Vegan Brandy Snaps
User Reviews
5.0
6 reviews
Excellent
Vegan Brandy Snaps
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This Brandy Snaps recipe will give you a classic English dessert with a lacy texture and a delicious, delicate crunch! They’re filled with whipped cream and also vegan! It’s the perfect recipe for Christmas baking and has that beautiful crispy texture and sweet, buttery flavor we all love!
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Ingredients
- ¼ cup coconut sugar
- ¼ cup unsalted vegan butter
- 2 tablespoon molasses
- 2 tablespoon maple syrup
- 3 tablespoon all-purpose flour + 1 tsp
- ½ teaspoon powdered ginger
- 1 teaspoon lemon or lime juice
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Instructions
- Preheat the oven to 355º F and line a baking dish with a parchment paper.
- In a pot, combine vegan butter, sugar, molasses and maple syrup. Bring to a simmer. Stir until sugar dissolves, 3 to 5 minutes. Remove the pot from the heat and stir in flour, ginger and lemon or lime juice.
- Place a heaping teaspoon of mixture on a parchment paper four times (to make 4 cookies) and bake for 10 minutes. (You can work in batches or place more than 4 teaspoons on the baking sheet, just as long as they are spaced out and do not touch.)
- Remove from the oven and let Brandy Snaps cool for a minute. (From here, you need to work fast as the more Brandy Snaps cool, the more difficult it will be to shape them into a tube.)
- Using a handle of a round wooden spoon or a can opener, lift each tube off the parchment paper (you can use a fish or crepe spatula for that) and roll it around the handle seam side down. Allow them to cool for a minute and then gently slightly slide the tube off the handle.
- Once Brandy Snaps are cool, you can fill them with whipped and sweetened coconut cream or any other filling you’d like.
Notes
- Making it gluten-free. If you're on a gluten-free diet, you can still enjoy these delightful brandy snaps. Simply swap the plain flour in the recipe with a gluten-free flour blend. You'll still get the same crispy texture and delicious taste.
- Work quickly after baking. Once the brandy snaps are out of the oven, time is of the essence. The cookies need to be shaped into tubes while still warm, as they harden and become difficult to manipulate as they cool.
- Use the right tool for shaping: A round wooden spoon handle or a can opener is ideal for shaping the brandy snaps into tubes. Using the right tool guarantees that your snaps have a uniform shape and size.
- Shaping the cookies. If the Brandy Snaps fall apart during the shaping process, pop them in the oven for another minute. This will soften them, making them easier to shape into a tube.
- Storage. Store any leftovers in an airtight container. This will keep them fresh and prevent them from absorbing any other flavors in your fridge.
- If you've already filled your snaps with whipped cream, it is best to consume them within a day as the cream can make the snaps soggy over time.
- If you want to enjoy your brandy snaps warm, preheat your oven to a low setting. Place the brandy snaps on a baking sheet lined with parchment paper and heat for a few minutes until they're warmed through. Be careful not to leave them in the oven too long, as they can quickly turn from golden brown to burnt.
- Freezing. Unfortunately, brandy snaps don't fare well in the freezer. The high moisture content in the cookies can lead to a soggy texture when thawed.
Nutrition Information
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Calories
68kcal
(3%)
Carbohydrates
9g
(3%)
Protein
0.2g
(0%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
37mg
(2%)
Potassium
60mg
(2%)
Fiber
0.1g
(0%)
Sugar
7g
(14%)
Vitamin A
0.05IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
11mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 0.2g | 0% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 37mg | 2% |
| Potassium | 60mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 0.05IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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