Serves: 10 Cooking time: 2 hours
Follow this simple recipe to recreate a reduced-sugar alternative to this iconic desert
100g Plain Flour
4 tbsp zero cal Golden Syrup
2 tsp Brandy
Pinch of Salt
- Preheat your oven to 180C°. In a small pan, combine your honey and butter over low heat. Remove from the heat and leave to cool. Add your brandy to the liquid and stir well. Sieve your flour into a bowl. Grate the zest of your lemon and add just a tsp to the mixture. Stir in a pinch of salt. Mix all your ingredients together. Your mixture should be runnier than dough consistency.
- With a tsp, place dollops of the mixture on your baking sheets, making sure they are spaced well apart. Bake for about eight minutes until the mixture is brown and starts to bubble. Remove from the heat and allow to cool for just a minute or two. Take a wooden spoon and grease the handle. Take your warm biscuits and shape them into a curl around the handle. Allow cooling.
- Next, on to the apple mixture! Melt the butter in a pan over medium heat for about 5 minutes, until browned. Add the Total Sweet and stir to incorporate. Tip in the apples, and add the cinnamon and apple cider vinegar. Stir to coat in the butter and Total Sweet, then cook over low heat for 6–8 minutes, until the apples have softened. Remove from the heat and leave to cool.
- Now we make the crumble. Blitz the Total Sweet, flour, cinnamon and salt in a food processor to combine. Add the butter and pulse until the mixture looks like breadcrumbs. Add the brown sugar substitute and pulse to incorporate. Tip the mixture onto a baking sheet and bake for 15–20 minutes, until lightly golden and slightly crisp. Remove from the oven and leave to cool.
- Take your formed brandy snap cups and start to assemble them. Place a tsp of the crumble mixture in the bottom, then spoon in a generous helping of the apple mixture. Top with sugar-free whipped cream before sprinkling a little more crumble over the top. Garnish with a pinch of ground cinnamon and serve immediately.