British Brandy Snaps
Brandy Snaps are a popular British dessert. Crispy golden lacy tubes filled with brandy whipped cream. A sweet dessert that is traditional enjoyed at Christmas, and the brandy is optional. These were a real favorite of mine growing up in England and loved it that my mum would allow me to have this brandy treat.
There traditionally is no brandy added to Brandy Snaps, but I like the option so I’ve included both in the recipe.
The tradition of this British confection, in particular the name is somewhat of a mystery. All I know is, I’ve been enjoying them my whole life.
How to Make Brandy Snaps – Step by Step
They start by making the mix for the crispy lace. Brown sugar, golden syrup (a British product that can be found in some stores, light corn syrup can be substituted). They are also very tasty to eat on their own.
Flour and ground ginger is added and when the mixture thickens it is put into circles on a baking sheet lined with parchment paper. Place them about 4 inches apart because they will spread. They are then baked and they brown very quickly, it was 5 minutes for me so I advise you to watch them.
They are removed and allowed to cool for no more than a minute so they can be handled. Any sooner and they will fall apart, any longer and they will be too crispy to roll. I use a fish spatula to lift them off the parchment paper.
They are then rolled around a wooden spoon handle and shaped into the tubes. It might take you 1 or 2 to get it right, but there’s really no wrong way. Set them seam side down to harden.
Once they are cooled and crispy it’s time for the brandy cream. The snaps are really good on their own to eat, but I prefer them with the cream. Heavy whipping cream is whipped (use cold cream, it will whip faster) where you can add an option touch of brandy.
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If you’ve made these Brandy Snaps, leave a comment below. I love to hear from my readers!