Brandy Snaps Recipe

Brandy Snaps Recipe

You could serve these brandy snaps without the cream filling to eat with rich vanilla ice cream.

Ingredients : Makes 18

50 g

150 g

20 ml

40 g

2.5 ml


For the filling

250 ml

30 ml

Butter, at room temperature

Caster sugar

Golden syrup

Plain flour

Ground ginger



Whipping cream


Method :
  • Cream together the butter and sugar until light and fluffy, then beat in the golden syrup. Sift over the flour and ginger and mix together.
  • Transfer the mixture to a work surface and knead until smooth. Cover and chill for 30 minutes.
  • Preheat the oven to 190oC/375oF/Gas 5. Grease a baking sheet. Working in batches of four, shape the mixture into walnut size balls.
  • Place well apart on the baking sheet and flatten slightly. Bake until golden and bubbling, about 10 minutes.
  • Remove from the oven and leave to cool for a few moments. Working quickly, slide a palette knife under each one, turn over, and wrap around the handle of a wooden spoon (have four spoons ready).
  • If they firm up too quickly, reheat for a few seconds to soften. When firm, slide the brandy snaps off and place on a wire rack to cool.
  • When all the brandy snaps are cool, prepare the filling. Whip the cream and brandy until soft peaks form. Pipe into each end of the brandy snaps just before serving.

More Biscuits & Cookies Recipes