British Brandy Snaps – Culinary Ginger

There’s something wonderfully old world about British Brandy Snaps. Thin, golden biscuits with a delicate lace texture, rolled while still warm and filled with lightly whipped cream. They are charming, festive and absolutely delicious. And although they’re called “brandy” snaps, the alcohol is entirely optional: you get all the magic anyway.

This recipe has been a reader favorite on my website since I first shared the recipe in 2014. Each holiday season they gain popularity, with people coming back year after year for this perfectly crispy lacy cookie.

Ingredients

• Butter
• Light brown sugar
• Golden syrup (or maple syrup)
• Flour
• Ground ginger
• Heavy cream/double cream
• Sugar
• Brandy

What are brandy snaps?

Very thin, crisp biscuits (biscuits in the UK) with a lacy texture, traditionally rolled into tubes or shaped into baskets. They’re made from butter, golden syrup, sugar and spices, and usually filled with lightly sweetened cream for an elegant and crunchy dessert.

Use brandy

Where it’s traditional, you don’t have to add brandy to the cream if you want to keep it kid-friendly.

Brandy goes around the world

Brandy snaps are a traditional treat that has remained popular in several countries, particularly those with historical ties to Britain. In the UK they are a classic confection often enjoyed at fairs or as a festive dessert. Ireland shares much of this dessert culture, and brandy snaps are also common on party tables there. The popularity of brandy snaps also extends to Australia and New Zealand, where they are frequently served on festive occasions, much like in Britain.

Golden syrup

As a quintessentially British ingredient, golden syrup can be difficult to find outside the UK. In the US I buy it from Amazon or Cost Plus World Market. If unavailable, you can substitute it with light corn syrup or maple syrup.

Similar sweet treats

These crispy treats are similar to Italian cannoli, although there are differences: Italian cooks fry tubes made from flour, butter and cocoa powder and traditionally fill them with ricotta.

Sticking with the Italian theme, Brandy Snap cookies are very similar to Italian Florentine cookies, since both start with lace-shaped cookie bases.

Making lace cookies

Although shells are not particularly difficult to make, your first attempt should be an exercise. This way, when it comes time to prepare them for service, you will be confident and well prepared.

Making Brandy Snaps – step by step

Start by making the mixture for the crispy lace. The butter, brown sugar, and golden syrup are heated over medium-low heat in a small saucepan until the sugar dissolves. Do not let the mixture boil.

Flour and ground ginger are added.

Once the mixture thickens, it is spread into circles on a prepared baking sheet lined with parchment paper (or a silicone mat). Place them about 4 inches (10 cm) apart. Bake until golden brown – this happens very quickly.

Remove them from the oven and let them cool for no more than a minute, just long enough to handle them. Any sooner and they will collapse; any longer and they will be too crispy to roll. I use a fish spatula to lift them off the parchment.

Immediately roll each one around the handle of a wooden spoon to shape them into tubes. Some people also shape the warm cookies in the bottom of a small bowl into little baskets, but I’ve always enjoyed them in a roll. It might take a try or two to get the hang of it, but there’s really no wrong way. Place them, seam side down, on a rack to harden – this only takes 2 to 3 minutes.

Once cooled and crispy, place the cream. Fill the tubes with cream using a piping bag.

Prepare in advance with Brandy Snaps

You can prepare the shells and whip the cream a day or two in advance. To keep the shells crispy, store them separately from the cream in an airtight container. The shells can stay at room temperature, while the cream should be refrigerated.

Storing Brandy Shots

Store filled brandy snaps in an airtight box or container for up to 5 days in the refrigerator.

If you have made my Brandy Snaps, please leave a star rating in the recipe. You can also leave a comment or ask a question below.

Janette is a professionally trained chef based in California who channels her passion for cooking into carefully crafted recipes. His culinary creations are inspired by his English heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. Learn more about Janette…