Brandy Snaps

How to Make Brandy Snaps

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1. Heat the oven to 180°C / 350°F (160°C / 320°F fan). Line 2 or 3 baking trays with baking parchment and get the handles of 2 wooden spoons ready.

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2. Melt the butter, sugar and golden syrup in a small saucepan over low heat, stirring, until the sugar has dissolved. Take the pan off the heat.

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3. Stir in the flour and ginger until smooth, then stir in the brandy or lemon juice.

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4. Drop level teaspoons of the mixture onto one tray, about 10 cm apart, so that you have 4 per tray. They spread a lot.

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5. Bake for 8 to 10 minutes, until deep golden and bubbling with a lacy pattern. Cool for 1 minute, until firm enough to lift with a palette knife but still flexible.

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6. Working quickly, wrap each snap around the handle of a wooden spoon and press the join to seal. Slip off the spoon after 30 seconds, once it has set, and cool on a wire rack. If the snaps harden before you can shape them, return them to the oven for 30 seconds to soften.

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7. Repeat with the remaining mixture, letting the trays cool between batches. Fill the cold snaps with whipped cream just before serving.

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Tips for Making Brandy Snaps

• Bake only 3 or 4 snaps at a time. You have less than a minute to roll each one, and a tray of 8 will set before you get to the last.
• Leave plenty of room. The mixture spreads to about 10 cm, and snaps that touch merge into one large sheet.
• Fill them only when serving. Cream softens the snaps within an hour, and empty ones keep their crispness for weeks.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Brandy Snaps

• Whipped cream
• Fresh berries
• Ice cream

Storing & Reheating Brandy Snaps

Keep unfilled snaps in an airtight tin for up to 2 weeks with a sachet of silica gel or a slice of bread to absorb moisture. Do not freeze. Fill with cream just before serving.

Brandy Snaps FAQ: Common Questions

Brandy Snaps Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.