Brandy snaps

Brandy snaps

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(3 ratings)


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Cooking time

Prep: 10 mins Cook: 8 mins

Skill level



Makes 12-16 approx

Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream

Nutrition and extra info

Nutrition info

Nutrition per snap

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  • 50g butter
  • 50g brown sugar
  • 50g golden syrup
  • 50g plain flour, sifted
  • ¼ tsp ground ginger
  • half a lemon, zest and 1 tsp juice
  • 1 tsp brandy
  • sunflower or vegetable oil, for greasing

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  1. Preheat the oven to 180C/ 160 fan/ gas mark 4 and two baking trays with baking parchment.
  2. Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
  3. Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 – 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.
  4. You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top ‘presentation’ side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you’ll see.
  5. Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.

Recipe from, July 2012

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Crumbortwo's picture
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Great. I find they stick to parchment so better off lightly greasing a baking tray.

clishman's picture
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This was my first time making them and it wasn't too hard. they were delicious. make sure to shape them before they're cool otherwise it won't work.

jen_02's picture
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These were fun to make but as it was my first time making them I wouldn't say they were easy! However the end result was yummy. I took a whole plate of them to a dinner party and they looked impressive and disappeared very quickly.

Maybe I was using poor quality baking paper but the first batch I made stuck to the paper and I had to throw out. I just lightly greased the tray for the rest and they worked perfectly. I was also over cautious for the next batch not to over cook them so cooked them for maybe 8mins but the end result was more chewy rather than "snap".
They were just things I learnt for next time.

Well worth a go!