These delicate and crisp biscuits are perfect to serve with coffee.
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Using a balloon whisk, whisk together the apple juice and caster sugar in a large mixing bowl, then whisk in the flour to make a smooth paste.
Very gently melt the butter in a small pan over a low heat, until really soft and almost melted, then stir into the apple juice mixture along with the ground almonds and chia seeds.
Using a dessert spoon or a round, metal measuring spoon, place 3 spoonfuls of batter onto a lined baking sheet, spacing them well apart. Bake for 9–10 minutes, until evenly golden brown and lacy.
While the biscuits are baking, lightly oil the handles of the wooden spoons. When the biscuits are ready, remove the tray from the oven and leave the biscuits to rest for about 1 minute, until they are cool enough to handle but still pliable.
Wrap 1 biscuit around each oiled spoon handle, with the lacy side uppermost. As soon as the biscuits are set (this will happen quite quickly), slide them off to cool on a wire rack.
Repeat with another tray of mixture, and keep repeating until you’ve used up all the mixture and have 24 biscuits. (It’s a good idea to place the filled trays in the oven at 5-minute intervals, setting a timer for each batch.)
Melt the chocolate in a bowl suspended over a pan of gently simmering water (or do this in a microwave). Dip both ends of the brandy snaps in the chocolate to coat, then leave to set.