British Brandy Snaps

There’s something wonderfully old-world about British Brandy Snaps. Thin, golden cookies with a delicate lacy texture, rolled while still warm and filled with softly whipped cream. They’re charming, festive, and absolutely delicious. And although they’re called “brandy” snaps, the alcohol is entirely optional — you get all the magic either way.

This recipe has been a reader favorite on my website since I first shared the recipe back in 2014. Every holiday season they surge in popularity, with people returning year after year for that perfectly crisp, lacy cookie.

What are brandy snaps?

Very thin, crispy cookies (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, crunchy dessert.

Using brandy

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

Brandy snaps around the world

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

Golden syrup

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

Similar sweet treats

These crunchy treats resemble Italian cannoli, though there are differences: Italian cooks deep-fry tubes made from flour, butter, and cocoa powder, and traditionally fill them with ricotta.

Sticking with the Italian theme, Brandy Snap cookies closely resemble Italian Florentine Cookies, since both start with lace-like cookie bases.

Making lace cookies

While the shells are not particularly difficult to make, your first attempt should be a practice run. This way, when it’s time to make them for serving, you’ll be confident and well-prepared.

Making Brandy Snaps – Step by Step

Start by making the mixture for the crispy lace. 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 spooned into circles on a prepared baking tray lined with parchment paper (or silicone mat). Place them about 4 inches (10 cm) apart.  Bake until golden brown — this happens very quickly.

Remove from the oven and let them cool for no more than a minute, just enough 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 from the parchment.

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

Once they are cooled and crispy, it’s time for the cream. Fill the tubes with cream using a piping bag.

Make ahead Brandy Snaps

You can prepare the shells and whip the cream a day or two in advance. To keep the shells crisp, 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 Snaps

Store filled brandy snaps in an airtight tin or container for up to 5 days refrigerated.

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

5 from 40 reviews

British Brandy Snaps

Janette

Crispy, golden, lacy tubes filled with sweet whipped cream. A classic British treat perfect for holidays and festive occasions.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 12

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Ingredients

 

½x1x2x

• ▢ ¼ cup (55 grams/4 tablespoons) unsalted butter
• ▢ ¼ cup (53 grams) tightly packed light brown sugar
• ▢ ¼ cup (90 grams) golden syrup or maple syrup
• ▢ ¼ cup (30 grams) all-purpose/plain flour
• ▢ ¼ teaspoon ground ginger
• ▢ 1 cup (240 ml) heavy whipping cream, cold
• ▢ 2 tablespoons granulated/caster sugar
• ▢ 1 teaspoon brandy, optional

Instructions

 

This recipe yields 26

• Preheat oven to 350°F/177°C.
• Line 2 baking sheets/baking trays with parchment paper.
• To a small saucepan over medium-low heat add the butter, sugar and golden syrup. Heat until the sugar has dissolved, stirring occasionally. Do not allow to boil. The sugar has dissolved when you can longer see or feel sugar crystals. Turn off the heat and allow to cool slightly.
• Stir in the flour and ginger.
• Drop about 1 teaspoon of the mixture onto the parchment paper in circles, about 3 ½-inches (9 cm) in diameter, 4-inches (10 cm) apart, 6 per baking sheet.
• Bake in the oven for about 5 minutes until they are golden and lacy looking. Watch them because they turn dark very quickly.
• Remove from the oven and allow to cool for 1 minute until you can handle them. Any sooner and they will fall apart, any longer and they will be too hard.
• To lift them from the sheet I use a fish spatula.
• Roll around a the handle of a wooden spoon with seam side down and allow to cool for a few seconds.
• Remove from the spoon and repeat with all of the snaps.
• To a bowl or stand mixer, add the cream, sugar and brandy. Whip until you get stiff peaks. Transfer to a piping bag and fill the rolls.

Serving: 1, Calories: 149kcal, Carbohydrates: 12g, Saturated Fat: 7g, Cholesterol: 37mg, Sodium: 13mg, Sugar: 9g

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