Brandy Snaps

Perfect Brandy Snaps are all about timing - here's how to make deliciously crunchy snaps that roll without cracking.

Brandy snaps will humble you if you're not paying attention. I still remember the first time I made them - confident, distracted, and suddenly left with a tray of either unbendable discs or sticky puddles. Since then, I've made them in professional kitchens, in my own bakery, and countless times at home while testing and refining this recipe.

This version is the result of learning brandy snaps the hard way. I've dialled in the thickness, baking time, and shaping window so they're crisp, deeply caramelised, and actually roll without cracking. I'll show you exactly what to look for at each stage, so you can make beautiful, crunchy brandy snaps at home and impress everyone at the table.

What are Brandy Snaps?

Brandy snaps are crisp, caramel-thin lace cookies that are rolled into delicate tubes and filled with cream. The lacy texture comes from the way the mixture spreads out and bubbles up in the oven. 

Things You'll Need

• Cookie sheet 
• Saucepan 
• Wooden spoon
• Silicone baking mat - or parchment paper

How to Make Brandy Snaps

The key to making the perfect brandy snaps is timing! Heat the mixture slowly in the saucepan, and roll the snaps fast once they're out of the oven.

There are four stages to making brandy snaps: making, baking, rolling, and filling. They are all fairly easy, but each one has its own critical timing, which you must pay attention to for successful, crunchy, and well-shaped brandy snaps.

1. Heat the sugar, butter, and golden syrup in a saucepan over a low heat, stirring gently. Don't rush it or it may crystallise. Enjoy this step, it's the only part of the process where you don't have to move quickly!
2. Keep heating gently and stirring until the sugar entirely dissolves - this should take about 10 - 15 minutes. You'll know it's done when you can't feel any grains of sugar with your spoon and the mixture looks shiny.
3. Remove from the heat and let sit for 1-2 minutes, then add in the flour, ginger, and salt and stir vigorously until smooth and silky.
4. Take a teaspoon of the mixture at a time and dollop it onto the baking sheet. Make sure they are well spaced - as they will spread substantially. Though normally we want to avoid cookie spreading, in this recipe, it's a good thing! It's best to only do 3 or 4 at a time so you can roll them quickly after each batch.
5. Bake the brandy snaps for about 9 minutes, watching very closely. Once they have bubbled up and spread out, they will start to darken quickly. As soon as they turn a beautiful, deep golden color, take them out of the oven.
6. Let the lace cookies sit for 30 seconds and then roll them into shape.

How to Shape Brandy Snaps

Once the brandy snaps come out of the oven, you need to work quickly. Have a thick-handled wooden spoon or similar ready, lightly greased with cooking spray or neutral oil.

• Let the snaps cool for about 30 seconds - they're ready when you can lift the edge with a knife without it squishing.
• The brandy snaps will still be quite hot to the touch when they are ready to roll. A little finger burning is almost unavoidable, so handle them with care.
• They cool fast, so if a snap hardens before you wrap it, pop it back in the oven for a few seconds to soften.

1. Step 1: Gently run a knife under one of the lace cookies to loosen it from the tray.

2. Step 2: Lift carefully and wrap it around the handle of a wooden spoon with the lacy side facing out.

3. Step 3: Let it sit and cool for a few seconds while you loosen the next one.

4. Step 4: Slide the brandy snap off and set it down to cool, then shape the next.

Filling Brandy Snaps

Brandy snaps are classically filled with chantilly cream, which is a sweetened whipped cream. I like to add a dash of amaretto or brandy to mine for an extra kick, but that is totally optional.

Once the snaps have completely cooled, pop your filling into a piping bag and snip off the tip - no fancy nozzle needed. Stick the end into the brandy snap and squeeze gently as you pull it back, keeping the pressure steady. Don't go too hard, or the cream will sneak out of the lacy holes like little worms. If that happens even with a gentle hand, your cream may just need a bit more whipping.

It's best to fill the snaps right before serving, as they can start to go soggy once filled.

Variations and Filling Ideas

• Basket brandy snaps - Rather than rolling your brandy snaps, you can create little baskets! Brush some oil on an upside-down muffin pan or the base of a small ramekin, and drape the warm lace cookies over the cup. Press it down gently on the base and around the sides, and hold in place until it firms. You can fill your baskets with a thin layer of melted chocolate (to stop the snaps from going soft), amaretto cream filling, and fresh berries. 
  
• Chantilly Cream - A classic filling of sweetened whipped cream is delicious and simple. I like to add a dash of amaretto or brandy to mine for an extra kick.
  
• Flavored cream filling - To add some extra punch to your whipped cream filling, stir in some delicious flavors like lemon zest, orange zest, cocoa powder, strawberry puree, pistachio paste, or mascarpone, like in my Berry Chantilly Cake.
  
• Custard filling -  For a richer dessert, try filling your brandy snaps with some creme patissiere (vanilla pastry cream).

Storage

Store your unfilled brandy snaps in an airtight container at room temperature; they'll keep for about a week, so they are a great option for a make-ahead dessert.

More Cookie Recipes

Looking for more easy cookie recipes? Try some of these:

Watch How To Make Brandy Snaps

In this video, I show you exactly how to roll and shape your brandy snaps and how to dip them in chocolate. Plus, there's a satisfying bonus shot of them baking in the oven!