Brandy Snaps with Cream

Brandy Snaps with Cream

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Makes about 12
Preparation time – 5 minutes
Cooking time – 10 minutes

Still a lovely desert – even after all these years.

Nutritional count per batch
Energy 121 kcal/505kj; Protein 0.6g; Carbohydrate 11.7g of which sugars 10g; Fat 7.0g of which saturates 5g; Cholesterol 21mg; Calcium 16mg; Fibre 0.1g; Sodium 24mg.


50 g/ 2 oz butter 50 g/ 2 oz caster sugar 30 ml/ 2 tbsp golden syrup 50 g/ 20 oz plain flour 2.5 ml/ ½ tsp ground ginger 5 ml/ 1 tsp brandy 150 ml/¼ pint double or whipping cream


  1. Preheat the oven to 180’C/160’C Fan/ 350’F/Gas 4
  2. Line two or three baking sheets with baking parchment.
  3. Gently heat the butter, sugar and golden syrup either in a pan on a low stove or in the microwave, until the butter has melted and the sugar has dissolved.
  4. Remove the pan from the heat. Sift together the flour and the ginger, and stir into the mixture with the brandy.
  5. Put small spoonfuls of the mixture on the lined baking sheets, spacing them about 10 cm/4 in apart to allow for spreading. Put into the hot oven and cook for 7-8 minutes or until bubbling and golden. Meanwhile grease the handles of several wooden spoons.
  6. Allow the wafers to cool on the tin for about 1 minute then loosen with a metal spatula and quickly roll around the spoon handles. Leave to set for 1 minute, before sliding them off and cooling completely on a wire rack.
  7. Just before serving, whip the cream until soft peaks form, spoon into a piping bag and pipe a little into both ends of each brandy snap.

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