English Brandy Snaps

english brandy snaps

English Brandy Snaps

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Brandy snaps can be kept, unfilled, in an airtight container for up to a week.
Servings: 12 snaps
Calories: 125


  • 2 oz butter
  • 2 oz caster sugar
  • 2 tbsp golden syrup
  • 2 oz plain flour
  • 1/2 tsp ground ginger
  • 1 tsp brandy
  • finely grated rind of 1/2 lemon
  • 5 floz fresh double cream


  • Line 2 or 3 large baking sheets with non-stick baking paper.
  • Gently heat butter, sugar and syrup until butter has melted and sugar dissolved. Remove from heat.
  • Sift the flour and ginger together, then stir into the melted mixture with the brandy and lemon rind.
  • Drop teaspoons of mixture on to baking sheets, leaving 10 cm (4 inches) between them. Bake at 180°C (350°F) mark 4 for 7 minutes, until cooked.
  • Quickly remove from baking sheets using a palette knife. Roll each one around the buttered handle of a wooden spoon. Leave on handles until set, then gently twist to remove. Cool on a wire rack.
  • If the biscuits set before they have been shaped, return them to the oven for a few minutes to soften. Store in an airtight container until required.
  • Just before serving, whip the cream until it just holds its shape. Spoon into a piping bag fitted with a star nozzle and pipe cream into snaps. Serve immediately
Calories: 125 kcal
Carbohydrates: 12 g
Protein: 1 g
Fat: 8g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 39 mg
Potassium: 17 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 299 IU
Vitamin C: 1 mg
Calcium: 10 mg
Iron: 1 mg
Dishes Desserts
Cuisine British
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