Homemade Brandy Snaps (Crispy, Golden & So Easy!)
Okay but why do homemade brandy snaps feel fancy… when they’re literally just butter, sugar and syrup melted together? These are thin, lacy, crispy and snap properly. None of that chewy nonsenseThey look impressive, taste nostalgic and they take like 20 minutes. If you’ve never made them before, you’re about to feel wildly capable.
Why I Love These Homemade Brandy Snaps
- 6 basic ingredients
- No mixer
- They spread into those perfect lacy circles
- You can roll them, curl them, make baskets or just eat them flat off the tray
And yes, they snap properly.
Fill Homemade Brandy Snaps With
- Fresh whipped cream
- Mascarpone + vanilla
- Custard
- Chocolate mousse
- Or just dip the ends in melted chocolate… (*Chefs Kiss*)
A Few Things I’ve Learnt
- Don’t overcrowd the tray. 4–6 at a time max. They spread ALOT!
- If they go hard before you shape them, chuck them back in the oven for 30 seconds to soften.
- Store in something airtight or they’ll go soft.
- Only fill right before serving.
Brandy Snap Troubleshooting
Why are my brandy snaps chewy?
They were either underbaked or not stored in an airtight container.
Why didn’t they spread?
The mixture may have been too cool either that or you used too much flour.
Why did they go soft?
Moisture. Store airtight and only fill before serving.
Watch me Make Brandy Snaps!
Share Your Better than Store Bought Brandy Snaps!
Made this Brandy snap recipe? I’d love to see! Share your creation and tag @Sara_elcock on Instagram so others can be inspired too. #OldMateEats
Homemade Brandy Snaps
Ingredients
- 60 grams butter
- 60 grams golden syrup
- 60 grams brown sugar
- 1 tsp ground ginger
- 60 grams flour all purpose
Instructions
- Preheat oven to 180°C (170°C fan) and line two trays with baking paper.
- In a small saucepan, melt butter, golden syrup and brown sugar over low heat until smooth. Don’t let it boil… just melt it together and then take it off the heat.
- Stir in the ginger and lemon juice (and brandy if you’re using it). Add the flour and mix until smooth. Let it sit for 5 minutes. It’ll thicken slightly.
- Spoon small teaspoon blobs onto your lined tray. Leave heaps of space…they spread like crazy. Bake 7–9 minutes until deep golden and bubbling.
- As soon as they come out roll around a wooden spoon handle for tubes, drape over an upside-down muffin tray for baskets, or just leave them flat. They set quickly, so don’t muck around. Let cool completely until crisp.
- Once completely cool, pipe or spoon your chosen filling into the brandy snap shells just before serving.
Notes
FAQs (because you’ll ask)
Do you need the brandy?
Nope. Only if you want to keep it like the classic originals. I like them without it. (Plus I’m not buying a whole bottle just to use 1 tsp lol)
Why did mine go chewy?
They have either been underbaked or not stored airtight.
Can I make them ahead?
Yep. Just don’t fill them until your serving.
What happens if you let the brandy snap mixture boil?
If the mixture boils, it can change both the flavour and texture of your brandy snaps. When the sugar starts to properly boil, it begins caramelising. This can make the snaps:
- Darker in colour
- Slightly bitter instead of sweet and gingery
- Thicker rather than thin and lacy
Boiling also evaporates more liquid, which can make the mixture more concentrated. That means your snaps may not spread properly in the oven and can turn out harder or overly brittle. Sometimes, the butter can even separate from the sugar if it boils too aggressively. A gentle melt is all you need. As soon as the butter, syrup and sugar are smooth and combined, remove the pan from the heat.
Love these Brandy snaps? Share your creations on Instagram, or TikTok and tag me so I can see your delicious results! #OldMateEats
