Baking Dessert

Classic brandy snaps with cream and berries

Name: Classic brandy snaps recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 24
Ingredients: 75g salted butter, chopped; 90g golden syrup; 75g brown sugar; 75g plain flour; 1 tsp ground ginger; 1 tsp lemon juice; 1 tsp brandy; Mixed berries, to serve (optional); 500ml thickened cream; 30g icing sugar; 2 tsp brandy

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by Lucy Nunes

Delicious Team

Oct 20, 2025

These classic beauties have a reputation of being fiddly to make, but really, it’s all about timing. Follow our method and you’ll realise there’s nothing to it. Plus, you can make them in advance and have them ready and waiting to fill.

You’ll need a piping bag with a 1cm star-shaped nozzle for this recipe.

75g salted butter, chopped
1/4 cup (90g) golden syrup
75g brown sugar
1/2 cup (75g) plain flour
1 tsp ground ginger
1 tsp lemon juice
1 tsp brandy
Mixed berries, to serve (optional)

Filling

2 cups (500ml) thickened cream
1/4 cup (30g) pure icing sugar, sifted
2 tsp brandy

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.
2.

Place the butter, syrup and brown sugar in a medium saucepan and stir over medium heat for 3-4 minutes, until melted. Make sure it doesn’t boil. Remove pan from heat, then sift over the flour and ginger and add the lemon juice and brandy. Stir until smooth.
3.

Drop 5 heaped 1 tsp measures of mixture onto a prepared baking tray, making sure they are well spaced out, as they will spread considerably during baking. Bake for 9 minutes, or until a rich brown, then remove from oven and, while still warm (see recipe notes), shape each snap around the handle of a 4cm-wide rolling pin (or see recipe notes), forming a tube that can later be filled. Use an offset spatula to help if needed, then leave to cool completely. Repeat with remaining batter and tray.
4.

In a stand mixer fitted with the whisk attachment, whisk the cream, icing sugar and brandy until soft peaks. Transfer to a piping bag with a star-shaped nozzle and pipe into the tubes when ready to serve (see recipe notes).
5.

Serve with mixed berries, if using.

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Recipe Notes

The snaps need to be hot enough to be flexible to shape, so it’s best to work with one small batch at a time. Stand for 30 seconds-1 minute when they first come out of the oven so you don’t burn yourself, and also so they don’t stretch too much. Then shape around the rolling pin. If the snaps cool too quickly before shaping, return them to the oven to warm up.

You can shape into tubes, or use a wider rolling pin and shape into tacos. You can even make little brandy snap baskets by setting them in empty egg cartons.

Only assemble brandy snaps when ready to serve, as once they’re filled with cream, the snaps will soften. You can make the snaps ahead of time and store in a cool place in a container for up to 3 days. They will stay crisp. If whipping the cream a few hours ahead, store covered in the fridge, and check texture before piping, as it may need a slight whisk first to firm up.