Brandy Snaps
Delightfully crisp and elegantly laced, these homemade Brandy Snaps are a timeless treat perfect for any occasion. Made with smooth golden syrup, rich unsalted butter, and a hint of warming ground ginger, these delicate cookies bake into golden perfection with their signature caramelized texture. The subtle spice pairs beautifully with optional fillings of whipped vanilla cream, elevating these edible tubes into a luxurious dessert centerpiece. Rolling the snaps while warm creates their iconic shape, making them not only delicious but also an impressive showstopper for guests. Easy to prepare and ready in under 30 minutes, these Brandy Snaps are an irresistible treat for holidays, tea parties, or a delightful dessert indulgence. Garnish with powdered sugar for a sophisticated finish! Keywords: Brandy Snaps recipe, crispy dessert, ginger cookies, holiday treats, cream-filled cookies, caramelized biscuits.
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Recipe Information
Ingredients
- 55 grams Unsalted butter
- 55 grams Golden syrup
- 50 grams Soft light brown sugar
- 50 grams Plain (all-purpose) flour
- 1 teaspoon Ground ginger
- 150 ml Heavy cream (for filling, optional)
- 0.5 teaspoon Vanilla extract (optional)
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Line two baking sheets with parchment paper or silicone baking mats.
In a small saucepan over low heat, melt the butter, golden syrup, and light brown sugar together. Stir frequently until the mixture is smooth and completely combined. Remove from heat and let it cool slightly.
In a small bowl, sift the flour and ground ginger together. Gradually stir the dry ingredients into the butter mixture until a smooth batter forms.
Using a teaspoon, drop small dollops of the batter onto the prepared baking sheets, leaving at least 8-10 cm (3-4 inches) between each dollop as the mixture will spread significantly during baking.
Bake each tray in the preheated oven for 8-10 minutes, or until the brandy snaps are golden brown and lacy in appearance.
Remove the tray from the oven and allow the snaps to cool for 1-2 minutes. While they are still pliable, gently lift one snap at a time using a palette knife or spatula and roll it around the handle of a wooden spoon to form a tube. (If the snaps harden too quickly, briefly return the tray to the oven to soften them again.)
Place the formed brandy snaps seam-side down on a wire rack to cool and harden completely.
If filling the brandy snaps, whip the heavy cream with vanilla extract (if using) until soft peaks form. Pipe or spoon the cream into the cooled tubes just before serving.
Optional: Dust the filled or unfilled brandy snaps lightly with powdered sugar for an elegant finish.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 107.2 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
