Brandy Snaps Recipe

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15 min


10 min

Nutrition per portion

Calories 112 kCal 6%
Fat 5g 7%
  -  Saturates 3g 15%


  • 50g (2oz) unsalted butter
  • 50g (2oz) caster sugar
  • 50g (2oz) golden syrup
  • 50g (2oz) plain flour
  • 1tsp ground ginger
  • 1/2tsp lemon juice
  • 1tsp brandy
  • You will need
  • 2 medium baking sheets lined with baking parchment


  • Preheat the oven to 200 C, 180 C fan, 400 F, gas 6.

  • Place the butter, caster sugar and golden syrup in a small saucepan set over a low heat. Stir until the mixture has melted and is smooth – be careful not to allow it to boil.

  • Remove the pan from the heat and allow it to cool slightly. When the mixture is tepid, add a pinch of salt with the flour, ground ginger, lemon juice and brandy. Stir well.

  • Place teaspoonfuls of the mixture on the baking sheet, allowing plenty of space for them to spread, ensure that you do not put more than 6 teaspoonfuls on each tray. Bake for 8 to 10 minutes.

  • Leave the brandy snaps to cool on the baking sheets for about 30 seconds, then roll them round the handle of a clean wooden spoon while they are still hot. Make sure you work quickly, as they are only malleable when warm.

  • If they become too cool and brittle, just pop the baking sheets back in the oven for a few seconds.

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