Brandy Snaps
Brandy snaps are easier than you might think to make at home. These delicate, crispy lace biscuits have the flavors of caramel, ginger and orange. Enjoy your brands snaps rolled into tubes and filled with fresh whipped cream.
Making brandy snaps at home.
This fancy looking, delicate dessert cookie only requires a few ingredients and 4 steps to make your own at home.
- Heat the butter, brown sugar and golden syrup until the brown sugar has fully dissolved. Then add the ginger, orange zest and juice.
- Cool slightly before mixing through the flour.
- Cook heaped spoonfuls of the mixture at 160 degrees for 8-9 minutes.
- Cool slightly then roll the cookie around a spoon handle to shape. Leave to cool for a few minutes.
The shaping of the brandy snaps is definitely the trickiest part. But with a little bit of practice and some careful timing you will have a bunch of perfectly imperfect brandy snaps, ready to fill with whipped cream and share with your family and friends!
Ingredients
Butter – Salted butter or unsalted if you prefer.
Brown sugar – Brown sugar is best for these golden biscuits.
Golden syrup – The key ingredient for flavor, color and texture!
Ginger – For a bite in flavor. You also can swap this out for cinnamon or mixed spice for a change too.
Orange zest – Ginger and orange go so well together in these brandy snaps!
Orange juice – If we are zesting orange then we might as well use the juice too! But if you want you could also use lemon juice or a teaspoon of brandy.
Flour – Plain all purpose flour
Tips and tricks
Cooling too quickly? Work in small batches. Your brandy snaps will firm up in minutes and can be a little bit finicky to shape. Bake 2 cookies at a time until you feel confident with them.
Dark edges but still light in the centre? If your brandy snaps are cooking unevenly you can reduce the temperature slightly.
Rolling too difficult? Skip the rolling and have flat brandy snap cookies. You can also drape them over a rolling pin to make curved chip shape. These shapes are great for holding a scoop of ice cream or scooping up some eggnog custard.
Broken your brandy snaps? Then guess what … you have the perfect ice cream topping! Drizzle warm caramel sauce over vanilla ice cream and then sprinkle your broken brandy snaps on top. Its like hokey pokey but 100x better!
Storage and serving
Store your brandy snaps in an airtight container for up to 5 days.
If you are filling these make sure you fill them as close to serving time as possible otherwise they can lose their crispness and go soggy.
Brandy Snaps
Ingredients
Method
- In a small saucepan, heat the butter, brown sugar and golden syrup. Continue heating on a low heat until the brown sugar has fully dissolved. Do not allow this to boil.
- Add the ginger, orange zest and juice. Mix through and remove the saucepan from the heat. Allow to cool for 5 minutes.
- Preheat your oven to 160 degrees fan bake. Line 3 baking trays with baking paper.
- Add the flour into your cooled mixture. Mix well to form a thin paste like consistency.
- Use a teaspoon to place heaped spoonfuls onto your lined baking sheets. You should be able to place 4 per sheet. Make sure to place them a good distance apart as the brandy snaps will spread quite a bit in the oven.
- Bake one for 8-9 minutes or until the brandy snaps have spread thinly and have darkened in color. Remove from the oven and allow to cool for about 2 minutes while you prepare the next batch to bake.
- Shape your brandy snaps by rolling them around the handle of wooden spoon. Leave them to cool until your next batch are ready to come out of the oven.
- Repeat this process until you have baked and shaped all of your brandy snaps.
- Fill with whipped cream just before serving.
Notes
Drape them over a rolling pin to make curved chip shape
Leave them flat
Or make them double the size and drape them over a small bowl for brandy snap bowls
Thank you so much for taking the time to read through my Brandy snaps recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
