Brandy Snaps

We’re all looking for ways to scale down our Christmas this year. So rather than baking three dozen cookies, how about a batch of brandy snaps instead? The recipe produces as few as eight of these elegant sweet cigars, though easily doubles or triples as well.

Serve with your favourite digestif after a meal with your nearest and dearest.

Makes 8 brandy snaps


25g butter

25g brown sugar

25g golden syrup / golden corn syrup

25g flour, sifted

1/8 tsp ground ginger

Zest of 1/4 lemon

1/2 tsp lemon juice

1/2 tsp brandy

Vegetable oil

To serve: unsweetened whipped cream


Preheat your oven to 350F / 180C / 160C Fan. Line two baking trays with parchment.

Put the butter, sugar and golden syrup in a saucepan and heat over medium heat, stirring often, until the butter has melted. Set aside.

Sift the flour and ginger into a bowl. Add the lemon zest, lemon juice and brandy. Pour in the butter mixture and mix well with a spoon, until smooth.

Place heaped teaspoons of the mixture in three piles on the parchment-lined baking tray. Leave lots of room for the mixture to spread out. Bake for 8 minutes, then remove from the oven and leave to cool for about a minute. Pry the brandy snaps off the parchment and wrap around the handle of a wooden spoon that you have greased with vegetable oil. Press down at the seam, shape into a cylinder, then remove from the handle and leave to cool on a rack.

Just before serving, pipe whipped cream into the brandy snaps.

Make ahead: Transfer cooled brandy snaps to an airtight container. Keeps for up to 3 days.

Make ahead: Cream can be whipped and stored in the piping bag up to 6 hours ahead. Pipe in cream just before serving.

Serve with coffee or your favourite digestif. Or, stick an unfilled brandy snap into a scoop of vanilla ice cream for a more substantial offering.

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