Brandy snaps are a popular British dessert. Crispy golden lacy tubes filled with brandy whipped cream. A sweet holiday tradition 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.
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).
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) with a touch of brandy (optional, but they are brandy snaps after all). Cream is cold, pipes better and keeps it’s shape, also whips faster.
More British Dessert Ideas:
If you’ve made this or any other recipe leave a comment below. I love to hear from my readers!
- 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 (32 grams) all-purpose flour
- 1/4 teaspoon ground ginger
- 1 cup (240 ml) heavy whipping cream, cold
- 1 teaspoon brandy (optional)
- 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.
* Maple syrup can be substituted
Amount Per Serving Calories 149Saturated Fat 7gCholesterol 37mgSodium 13mgCarbohydrates 12gSugar 9g