Cream Filled Brandy Snaps - A wonderful cookie-type treat, oddly enough, with no brandy! One is never enough so be sure to make plenty!
These Cream Filled Brandy Snaps are wonderful! Strangely enough, there is no brandy in them, although I suppose you could add some if you so wished.
They're very easy and quick to make, and when you fill them with fresh whipped cream, the crunch of the brandy snap against the soft cool creamy fresh whipped cream is a lovely flavour and texture sensation.
These crispy sweet treats are always popular at Christmas time. Often you can but boxes of ready-made brandy snaps, and you just fill them with whipped cream. However, you only get 10 -12 in a box, and it can work out quite expensive if you need more, perhaps for a party or gathering.
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The brandy snaps themselves will keep for a week or so in an air-tight container BEFORE filling with fresh cream and make for a perfect festive cookie. Be sure to make plenty as they're always the first to go at parties and when friends come over!
Here, our friend Carina Duclos made the Brandy Snaps after I introduced her to a recipe which I have used for many years, and so Carina kindly took some photos to show us all how she made them.
Let's see what we need to do to get these little delights in our homes!
Recipe adapted from Mary Berry and made by Carina Duclos.
Prep time
5 - 10 minutes
Baking time
10 - 15 minutes
Serving size
16 Brandy Snaps (Approx)
Ingredients you'll need
- butter
- demerara / Light Brown sugar
- golden syrup
- plain (AP) flour
- ground ginger
- lemon juice
See the recipe card below for quantities.
Instructions
1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
2. Add butter, sugar and syrup into a small, heavy-based pan.
3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystalize.
4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly.
5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart.
6. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour.
Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time.
7. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice or palette knife.
The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.
8. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath.
Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. (watch the 30 second video below to show how to roll).
Top Tips
If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used.
If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers.
When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week, or whip some fresh cream, and using a piping bag, pipe cream in at both ends of the brandy snaps so they are filled with cream, then chill in the fridge for 30 minutes before eating.
For rolling the snaps, watch the short 30 second video below to show how best to do it!
How to make Brandy Snap Baskets
If you'd prefer to make brandy snap baskets, simply place the cookie directly over the bottom of an upturned glass or small tart case and shape over it. When cooled, remove and there you have a basket.
You can then fill it with a scoop of ice cream, some fresh fruit and a drizzle of caramel sauce. In the photos below I've done a couple to show you how you can serve the baskets. I would allow 2 per person, (I am greedy!)
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Cream Filled Brandy Snaps
Cream Filled Brandy Snaps - A wonderful cookie type treat, oddly enough, with no brandy! One is never enough so be sure to make plenty!
Ingredients
- ¼ cup or 55 g butter
- ⅓ cup or 55 g demerara / Light Brown sugar
- 2 ½ Tablespoons golden syrup
- 6 ½ Tablespoons plain flour, AP
- ½ tsp level ground ginger
- ½ tsp lemon juice
Instructions
- Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
- Add butter, sugar and syrup into a small, heavy-based pan.
- Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise.
- Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly.
- Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart.
- Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time.
- Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice or palette knife. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.
- Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. (watch the 30 second video below to show how to roll). If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers.
- When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week, or whip some fresh cream, and using a piping bag, pipe cream in at both ends of the brandy snaps so they are filled with cream, then chill in the fridge for 30 minutes before eating.
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Nutrition Information:
Yield: 18 Serving Size: 1 gramsAmount Per Serving: Calories: 51Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 22mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 0g
Delicious Sweet Snacks for Christmas
Here's a selection of delicious Sweet Snacks for Christmas and Thanksgiving
Pecan Caramel Monkey Bread, Easy recipe for how to make it. Sticky caramel-coated pieces of bread with a sprinkling of chocolate chips & pecan nuts baked in a bundt pan. A great pull-apart bread recipe using store-bought biscuits.
Mini Almond Pastries.
These Mini Almond Pastries have a deliciously smooth, sweet, almond paste filling and are wrapped in crispy, light puff pastry. Quick and easy to make, and perfect for a tea time treat.
Scotcheroos, an easy no-bake cereal bar similar to rice krispie treats. Peanut butter, chocolate & butterscotch with a chocolate butterscotch topping. A chewy, soft, and crispy treat
Easy Sesame Brown Sugar French Palmier Cookies, AKA Elephant Ears. These are a very easy to make crispy puff pastry cookie, filled with sesame seeds and brown sugar. Great for the holidays!
Pani Popo (Samoan Coconut Bread Rolls).
Pani Popo are deliciously soft, fluffy Samoan coconut bread buns, baked in a sweet and thick coconut sauce. Sticky soft bread rolls, ideal for breakfast, dessert or as a snack
Honey Bun Cupcakes are lovely and soft with great flavors of cinnamon and brown sugar and topped with a homemade honey buttercream frosting
Mini Donut Balls.
Delicious homemade mini donut balls, rolled in cinnamon and sugar, using a poolish starter to give tender and flavorful dough. Easy recipe and great for parties
Easy English Tiffin is a delicious no-bake British colonial recipe, made of chocolate, crushed cookies, syrup, and raisins, often served at English afternoon tea.
Easy Honey Baklava. Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!
Honey Roasted Nuts, a delicious easy snack, perfect for parties and gifts too! Seasoned with honey and cinnamon and a pinch of salt.
Microwave Peanut Brittle. A super easy and fuss-free recipe. Perfect for the holidays and great for making ahead. Give as gifts or have all to yourself!
Easy Chocolate Truffles. Creamy, rich homemade chocolate truffles are easy to make and perfect for gifts.
Cappuccino Chocolate Truffles. Creamy, rich chocolate and coffee-flavored homemade truffles are easy to make and perfect for gifts.
Almond Pastries. A perfect treat to have with a cup of tea!
Orange Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Mini Homemade Pecan Pies. Delicious individual mini pies all made from scratch and super easy too
German Star Cookies, also known as Zimtsterne Cinnamon Cookies are a wonderful cookie for Christmas. They're crisp, chewy and spiced with all things nice! Naturally Gluten - Free too!
Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Bacon Crack. A.K.A Bacon Saltine Cracker Candy.
Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home!
Irish Cream Chocolate Bark! A delicious chocolate treat loaded with cranberries, cookies and honey spiced nuts. Perfect for the holidays and great for gifts.
Easy Chocolate Party Pretzels are a great snack made up of delicious crunchy salted pretzels and a variety of chocolate. Once you start eating these you can't stop!
Florentine Cookies are a wonderful cookie type treat, with delicious nuts & fruit and coated on one side with white or dark or milk chocolate. Easy recipe!
Salted Caramel Cashew Nut Popcorn.
A delicious combination of salt and caramel coating homemade popcorn. Easy recipe for popping corn
White Chocolate Peanut Clusters! These little chocolate bites are quick and easy to make. You can also add raisins, your favorite nuts, cranberries, whatever you like! You choose!
Nanny's Chocolate Nut Fudge. A tried and true family recipe and great for gifts! Use a cookie cutter to make pretty shapes too!
Homemade Lemon Mints are just like the famous Altoid mints, and have a curiously strong flavor. Easy and fun to make little candies!
Homemade Cinnamon Mints are just like the famous Altoid mints, and have a curiously strong flavor. Easy and fun to make little candies!
Matt
says:I made these however they came out soft – is there something I’ll have done wrong or a way to crisp them up? Thanks
Lovefoodies
says:Hi Matt, did you allow them to cool once rolled? They should become quite brittle once cooled
nettie
says:I have always wanted to make these, perfect holiday treat!
Audra Bechard
says:These are awesome! They will take me a few batches more before I can perfect them. But seriously these are amazing!
lovefoodies
says:Hi Audra, yes, it took me a few ‘rolls’ before I got them looking good, did you watch the video? The other thing you could do is make baskets by placing the hot brandy snap over an upside down muffin pan or cup, and let it go cold. Then you can fill the basket with cream and fresh berries etc! Good luck!
Audra Bechard
says:I didn’t watch the video till after:( but the baskets are a great idea!
Rhonda Young Botard
says:I have always heard that most people flavor the cream filling with brandy and that is why they were called “Brandy Snaps”, but I’m sure you could just leave it plain or whip any flavor you like into the fresh whipping cream. Lovely recipe by the way! I just pinned it on my cookie board on Pinterest! Thanks!!
lovefoodies
says:Hi Rhonda, and thanks!
Some people do add 1 teaspoon of Brandy into the batter mix, although it isn’t tradition. I think the popular addition would be to simply add a drop of vanilla to the cream, other than that, they are most delicious (in my opinion) simply as they are so you can taste the ginger etc in the snaps. But yes, you can do all sorts of things! Some dip the snaps in chocolate and eat them as they are with no filling etc etc! The sky’s the limit! Please enjoy!
Jodiy Janelle Mitchell Watkins
says:Why Brandy snaps there is NO BRANDY, and no recipe for the filling!
lovefoodies
says:Hi Jodiy, the Traditional Brandy Snaps don’t have brandy in them. Strange but true!
I’ve made some improvements to the website and if you can’t see the recipe in full, it may be your computer / device is using the web pages it already stores. SO what I would advise is for you to clear your cookies/cache so you get all the fresh pages and not ones which are from your computer’s memory.
I hope this helps.
Cindy Siebold
says:what is golden syrup?
lovefoodies
says:Golden syrup is like maple syrup Cindy.