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 180°C.
Add the vegan butter, sugar and syrup to a small saucepan and heat on low until the butter and sugar melts. Keep a watch so it does not crystalize.
Remove from heat and stir in the cinnamon or ginger, and the brandy.
Gradually stir in the flour to create a smooth batter.
Spoon out 2 teaspoons of the batter for each brandy snap, spaced about 3 cm apart to give them room to spread.The batter makes 6 cookies.
Place the tray in the oven and bake for 7-8 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 spatula to lift them from the parchment paper. Be aware they are very hot!
Place each brandy snap on the spoon handle, bottom side down, and wrap around pressing slightly to secure the ends. If any of them hardens too quickly, place the tray back in the oven for a few seconds.
Allow each cookie to cool further until firm enough to remove. Place them seal side down on a cooling rack to completely cool and harden.
When fully cooled, they may be filled with vegan cream cheese frosting or coconut whipped cream.
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Hope you love these delicious cookies as much as we do in SA!
