Preheat oven to 200°C fanbake.
Melt sugar, coconut oil and maple syrup together in a saucepan over a low heat. Once the sugar is dissolved, remove from the heat and stir in cacao or cocoa, ground ginger and brandy. Then add the rice flour one tablespoonful at a time, stirring well to combine after each addition.
Spoon ½ tsp quantities onto a lined baking sheet, keeping them well spaced to allow for spreading. Bake for 6-8 minutes, keeping a close eye on them (you don't want them to burn!). The mixture will bubble and caramelise.
You'll have to bake the snaps in two lots, even if you can fit two trays in your oven, as they set quickly and you won't be able to deal with the first tray before the second tray sets.
Remove from the oven, allow to cool slightly (one minute perhaps, no more) then using a spatula or palette knife see if you can lift one from the baking sheet without it breaking (if it's really fragile, let it cool a little more). Drape over something round and leave to firm up. Then get cracking and get the rest removed and draped over something. Use whatever you can find...
The snaps will cool and firm up quite quickly, you can then remove them to a baking container to make space for your second tray.
Once you've got your first tray sorted, you'll find the mixture in your pot will have cooled and gone a bit like wet sand. No worries, whack it back on the heat and stir constantly until it loosens again. My mixture separated a little at this stage, but it didn't make any difference to the final product so don't worry if that happens to you too.
Spoon ½ teaspoons on to the baking sheet again, bake and drape as per the first lot.
Makes about 24, maybe more.