Brandy snaps

    13 min

    Festive brandy snaps. These little delicate biscuits are flavoured with brandy and shaped into tuiles hot out of the oven.


    Buckinghamshire, England, UK
    15 people made this

    Makes: 10 biscuits

    • 50g unsalted butter
    • 50g demerara sugar
    • 50g flour
    • 1 tablespoon brandy
    • 2 tablespoons golden syrup
    • 1/4 teaspoon cinnamon
    • 1/2 teaspoon lemon juice

    Prep:5min  ›  Cook:8min  ›  Ready in:13min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    2. Melt together the butter, sugar and golden syrup in a saucepan. Remove from heat and leave to cool a little.
    3. Stir in the flour, brandy, cinnamon and lemon juice.
    4. Drop small spoonfuls of the mixture onto a baking tray, spaced well apart, as they will spread in the oven. It is best to cook the snaps in two batches so you'll have time to shape them while they are still pliable.
    5. Bake for 6 to 8 minutes. They're ready when the mixture has spread out to lacy, golden discs. Remove from the oven and leave to cool for a minute before shaping.
    6. Use an oiled wooden spoon handle to shape the brandy snaps into cylinders and leave on a rack to cool. If they become too brittle, return to the oven for a minute to soften. Repeat with the remaining mixture.


    Greaseproof paper will NOT work, the molten sugar will soak into it and it will tear. Baking parchment has silicone on it and works a treat. Alternatively you can use a lightly oiled silicone baking tray.

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    Reviews in English (3)


    came out really well and tastes really good but i made the mistake of cooking them to close together, you really do need a lot of room between them.  -  29 Dec 2015


    these didn't work for me- they spread too much and were far too sticky to properly. Shape- they didn't crisp up. I'm a very novice cook though so it could be my failure not the recipe.  -  17 Dec 2012


    They worked fine for me, although definitely make in two batches - if you make it in one then the mixture you use later stays on the heat too long and doesn't cook properly afterwards. I tried substituting kirsch for the brandy, which worked wonderfully and gave the snaps a subtle cherry flavour. Too fiddly to make for an everyday snack, but great for parties.  -  05 Oct 2014