December 17, 2014 — last updated November 6, 2023
British Brandy Snaps are simply delicate, crispy, golden lacy cookies, shaped into tubes and filled with a whipped cream filling. Contrary to the name, the addition of brandy is entirely optional.
Brandy snaps are a cherished Christmas treat in many parts of the world, including Australia and New Zealand, with a particularly strong tradition in the United Kingdom.
Given that this is a quintessential British recipe, there is one ingredient that might require a substitution: golden syrup. If you’re in the U.S., I purchase it from Amazon or Cost Plus World Market. However, if you’re in a location where it’s unavailable, you can use light corn syrup or maple syrup as a substitute.
Brandy Snaps origin
I’m unsure about the origin of the name, especially since there is typically no brandy involved. Nevertheless, mixing brandy into the whipped cream adds a delightful flavor, so I’ve included both options in the recipe card.
These crunchy treats bear a resemblance to Italian cannoli. However, there are a few differences: cannoli tubes are crafted from a mixture of flour, butter and cocoa powder, deep-fried, and the filling is traditionally made with ricotta.
Staying with the Italian theme, Brandy Snap cookies bear a striking resemblance to Italian Florentine Cookies, as they both begin with lace-like cookie bases.
Making lace cookies
Where I don’t think the shells are particularly difficult to make, the first time you make them should be a practice test. This way, once the time comes to make them for serving, you’ll be well practiced.
Making Brandy Snaps – Step by Step
- They start by making the mixture for the crispy lace. Butter, brown sugar, and golden syrup (a British product that can be found in some stores; light corn syrup can be substituted) are heated over medium-low heat in a small saucepan until the sugar dissolves. Do not let the mixture boil.
- Flour and ground ginger is added and when the mixture thickens it is put into circles on a prepared baking tray/sheet lined with parchment paper. Place them about 4-inches (10 cm) apart because they will spread so a large baking sheet/baking tray is best. They are then baked and they until golden brown (which happens very quickly) It was 5 minutes for me so I advise you to watch them as time depends on your oven. See pic below.
- 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 the handle of a wooden spoon to shape them into tubes. It might take you 1 or 2 tries to get it right, but there’s really no wrong way. Place them seam side down onto a wire rack to harden, which will only take about 2-3 minutes. See pic below.
- Once they are cooled and crispy, it’s time for the 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), and you can add an optional touch of brandy. Then, fill the tubes with the cream using a piping bag.
Make ahead Brandy Snaps
You can easily prepare the shells and whip the cream a day or 2 ahead of when you need them. To retain the crispiness of the shells, store them separately in an airtight container from the cream. The shells can be stored at room temperature, the cream must 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 these Brandy Snaps, leave a comment below. I love to hear from my readers!
Yield: 12
British Brandy Snaps
Crispy golden lacy tubes filled with sweetened whipped cream. A British holiday tradition and the brandy is optional.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Ingredients
- ¼ cup/4 tablespoons/ (55 grams) unsalted butter
- ¼ cup (53 grams) tightly packed light brown sugar
- ¼ cup (90 grams) golden syrup * see note
- ¼ cup (30 grams) all-purpose flour
- ¼ teaspoon ground ginger
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons granulated (caster) sugar
- 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
1
Amount Per ServingCalories 149Saturated Fat 7gCholesterol 37mgSodium 13mgCarbohydrates 12gSugar 9g
British Recipes Christmas Dessert
posted by Janette on December 17, 2014
43 Comments / Leave a Comment »
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Joan Newberry — @ Reply
Love Love your recipes. On my Dad side is British and I always love British recipes. These sound so yummy and must make them really soon. Thanks so much. Cheers.
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Janette — @ Reply
Thank you for reaching out, I love knowing who’s out there 😃 Enjoy the Brandy Snaps and let me know if you have any questions.
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Cathy — @ Reply
These sound so tasty. I need to try these out very soon.
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Janette — @ Reply
Thank you
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Alastair — @ Reply
Oops! I’m sorry. You are correct 1/4 cup of syrup is 90 grams. My mistake. I’m very old! 🙂
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Janette — @ Reply
That’s ok, I hope you enjoyed them.
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Alastair — @ Reply
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.
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Janette — @ Reply
My measurements are correct
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Julie — @ Reply
I am from New Zealand and brandy snaps are a common dessert here, especially available at Christmas in boxes of 8. I went to buy some last week and then decided I would make them instead. They turned out perfectly. Followed the recipe exactly and made for a fraction of the price of store bought.
JuliePS. Golden syrup is a staple baking ingredient here!
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Janette — @ Reply
I’m so happy youchose to make your own rather than buy, and they taste so much better, right? Thank you for you feedback 😀
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Cathy Dattilo — @ Reply
Can’t wait to make !!!!
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Janette — @ Reply
I can’t wait for you to make my brand snaps recipe too, let me know if you have any questions 🙂
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Amanda — @
I tried your recipe, I’m in the uk and love brandy snaps but I’ve never made them before. These taste nicer than the boxed variety. Thx for the recipe
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Janette — @
I’m so happy you enjoyed the brandy snaps and I agree, homemade is so much better. 😊
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Sue — @ Reply
How long can these little monkeys stay in the fridge before you use them?
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Janette — @ Reply
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.
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Dianne Fleenor — @ Reply
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!!!
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Janette — @ Reply
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 🙂
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kim — @ Reply
do they get soggy if they sit too long after being filled?
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Janette — @ Reply
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.
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Meggan Hill — @ Reply
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. 🙂 These are gorgeous!
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Angela LeMoine — @ Reply
These are just gorgeous!!!! Pinning and sharing all over!!!
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Mike — @ Reply
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 ? 😉
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Kimberly H. Smith — @ Reply
This is so neat! Pinned it! Visiting from The Weekend Social.
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Mila Furman — @ Reply
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 🙂
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Kathleen — @ Reply
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!
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Dan from Platter Talk — @ Reply
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!
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Patty Anderson — @ Reply
I’ve always wanted to make these! So excited you put this together.
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Peter Block — @ Reply
These are so fun, so festive.
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Erica S — @ Reply
Holy moly I LOVE these! I have always wanted to try a recipe like this – seriously! Gorgeous photos too!
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Michelle De La Cerda — @ Reply
Wow. I have never heard of these, but it was love at first sight!
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Healing Tomato — @ Reply
Stopping by again and pinning the pics.
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Joanne DiPalo — @ Reply
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.
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Katerina — @ Reply
They look so elegant and I would sure eat them with the brandy whipped cream!
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lovefoodies — @ Reply
This is one of the reasons why I can’t wait for Christmas to come! I absolutely love Brandy Snaps!
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Mira — @ Reply
These look gorgeous Janette! I love them! Could you send some my way please 🙂
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Tara Noland — @ Reply
You never cease to amaze me and you have done it again with these stunning brandy snaps!!
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Janette Fuschi — @ Reply
That is so nice of you Tara.
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Lokness — @ Reply
These are so nice! Perfect for holiday parties! I never had a brandy snaps before, and I really want one now. 🙂
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Debi WAyland — @ Reply
These look so good! And so fun to make. What a great holiday recipe to make with your family.
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Janette Fuschi — @ Reply
Thank you Debi.
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Peter of Feed Your Soul Too — @ Reply
Janette, these look truly amazing!
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Janette Fuschi — @ Reply
Thank you Peter
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43 Comments on “British Brandy Snaps”
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