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.

More British Dessert Ideas:
If you’ve made these Brandy Snaps, leave a comment below. I love to hear from my readers!
British Brandy Snaps

Crispy golden lacy tubes filled with sweetened whipped cream. A British holiday tradition and the brandy is optional.
Ingredients
- 1/4 cup (55 grams) unsalted butter
- 1/4 cup (52 grams) light brown sugar
- 1/4 cup (90 grams) golden syrup * see note
- 1/4 cup (50 grams) all-purpose flour
- 1/4 teaspoon ground ginger
- 1 cup (240 ml) heavy whipping cream, cold
- 1 teaspoon brandy (optional)
Instructions
- Preheat oven to 350°F/177°C.
- Line 2 baking sheets 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 1/2 inches in diameter, 4 inches 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 and brandy. Whip until you get stiff peaks. Transfer to a piping bag and fill the rolls.
Notes
* Maple syrup can be substituted
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 149Saturated Fat 7gCholesterol 37mgSodium 13mgCarbohydrates 12gSugar 9g
39 Comments on “British Brandy Snaps”
These sound so tasty. Β I need to try these out very soon.
Thank you
Oops! I’m sorry. You are correct 1/4 cup of syrup is 90 grams. My mistake. I’m very old! π
That’s ok, I hope you enjoyed them.
I’m having a problem with the syrup measurement. My quarter cup measure of golden syrup only weighs 45 grams. But yours says 90 grams. I’m about to make them so wish me luck, I’m going with the 90 grams! Thanks.Β
My measurements are correct
I am from New Zealand and brandy snaps are a common dessert here, especially available at Christmas in boxes of 8. Β I went to buy some last week and then decided I would make them instead. Β They turned out perfectly. Β Followed the recipe exactly and made for a fraction of the price of store bought.
Julie
PS. Β Golden syrup is a staple baking ingredient here!
I’m so happy youΒ chose to make your own rather than buy, and they taste so much better, right? Thank you for you feedback π
Can’t wait to make !!!!
I can’t wait for you to make my brand snaps recipe too, let me know if you have any questions π
How long can these little monkeys stay in the fridge before you use them?
Hello Sue, if refrigerated in an airtight container, I would say they should keep about 1 week. They may lose their crispiness the longer they sit. If you can store them without the cream then fill them when you need them, this will help.
Hi Janette. These look like the perfect treat for my Christmas party. Just wondering what would happen to them in the fridge for several hours before the party (to keep the cream firm)??? They look so yummy!!!
Hi Dianne, thank you for your question. I think they will keep very well refrigerated until you are ready to serve. I hope you enjoy them π
do they get soggy if they sit too long after being filled?
Hi Kim, in all honesty they’ve never lasted long enough for me to find out. I have read that they can, but not for a few hours. Thank you for your question.
So here is a random story – I actually HAVE can of golden syrup in my cupboard, the same brand you have pictured. My in-laws picked it up for me when they went to the UK 2 Septembers ago. Didn’t know what I would ever do with it. Now I know what to do with it. π These are gorgeous!
These are just gorgeous!!!! Pinning and sharing all over!!!
I agree with Kathleen, they do look like cannolis… but I do prefer the Brandy version… and no, I am not an alcoholic… or am I ? π
This is so neat! Pinned it! Visiting from The Weekend Social.
Janette LOVE this!!! I remember making these in culinary school…I have yet to attempt to make them since then…I may have just been inspired π
Wow! Seriously…Wow! These look incredible! At first glance, I thought they were cannoli – but how excited I was to learn of a new dessert! I’ve never heard of these! They look fantastic!!! I could totally over-indulge in these beauties!
What an idea!! Wisconsin is the biggest consumer of brandy in the U.S. and I just know this will put us over the TOP! Great recipe, we will be enjoying this one soon!
I’ve always wanted to make these! So excited you put this together.
These are so fun, so festive.
Holy moly I LOVE these! I have always wanted to try a recipe like this – seriously! Gorgeous photos too!
Wow. I have never heard of these, but it was love at first sight!
Stopping by again and pinning the pics.
I love these cookies, they are so beautiful and look easy enough to make. Your photo is gorgeous and it’s calling out to me. I’d love to try this recipe. Thanks so much for sharing.
They look so elegant and I would sure eat them with the brandy whipped cream!
This is one of the reasons why I can’t wait for Christmas to come! I absolutely love Brandy Snaps!
These look gorgeous Janette! I love them! Could you send some my way please π
You never cease to amaze me and you have done it again with these stunning brandy snaps!!
That is so nice of you Tara.
These are so nice! Perfect for holiday parties! I never had a brandy snaps before, and I really want one now. π
These look so good! And so fun to make. What a great holiday recipe to make with your family.
Thank you Debi.
Janette, these look truly amazing!
Thank you Peter