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Brandy Snaps

These golden Brandy Snaps are wickedly sweet

Posted: 15 September 2011
by Junior

The Good Granny Cookbook by Jane Fearnley-Whittingstall (Short Books, £14.99 is written by the famous chef Hugh’s mother and contains the best of British recipes. There are lovely anecdotes from Jane’s childhood and the history behind many of the recipes. Perfect for rediscovering wholesome food that our grandmothers used to make, I love the proper puddings on offer, including jam roly poly and, of course, brandy snaps, which I made this month.

Brandy Snaps

I have fond memories of making brandy snaps with my mother. The brandy is in the cream filling, not in the snaps, which means that these are suitable for children if you use ordinary double cream. 


115g (4oz) butter
115g (4oz) caster sugar
115g (4oz) golden syrup
115g (4oz) plain flour
1/2 tsp ground ginger
Juice of 1/2 lemon
300 ml (1/2 pint) double cream


Preheat the oven to 175°C/350°F/Gas Mark 4. Line two baking trays with baking parchment or Magic Non-Stick Liner (see Shopping List, right). Melt the butter, sugar and syrup together. Add the flour, ginger and lemon and mix together. Drop teaspoonfuls of the mixture onto the trays 15cm (6in) apart (they spread when cooked). Bake until golden. While the mixture is still warm, roll each one round the handle of a wooden spoon and slip off. Whip the cream and place inside the snaps just before serving.

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puddings, brandy snaps, The Good Granny Cookbook, Jane Fearnley-Whittingstall

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