Brandy Snaps

Brandy Snaps

These Brandy Snaps (with brandy whipped cream) are thin wafer cookies with a signature lacy texture. While you can enjoy them any time of the year, they also make an ultimate Christmas treat.

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Brandy Snaps

Hey folks, have are you doing? Has this week been treating you well so far?

I know December might be quite hectic for many people. So I am going to keep it short and sweet today. (It is not like my week has been too hectic; I just wanted to make sure you will not have a long and boring post to read. How nice of me! lol)

What Are Brandy Snaps

Anyway, today I am excited to share these Brandy Snaps – delicately thin wafer cookies with a signature lacy texture. Once baked, they are rolled and then often filled with whipped cream (that is optional, though). This dessert is common in the United Kingdom, Ireland, Australia and New Zealand.

Believe me or not, but until 2023 I had never had one. I had definitely heard this name and seen the photos. But it never occurred to me to make some. Probably because everything rolled and lacy intimidates me! :) However, they are ridiculously easy to make!

Now, there’s some shocking news. Brandy snap does not have has no reference to brandy; the name “brandy” is related to “branded” (as in burnt). And indeed, brandy snaps traditionally do not contain any brandy, though, you can find a plenty of recipes calling for it. Who would expect that, eh?!

Brandy Snaps (with brandy whipped cream)

But you know me. Any dessert (well, almost everything) is better with a splash of alcohol. Besides, I had already told Andrew that I would be making BRANDY SNAPS (at that point, I did not figure out the tricky part of the name yet.) So I used some brandy. This is not a classic recipe, but I can deal with that. Normally, in place of brandy, recipes call for lemon juice.

Other ingredients include flour, butter, granulated sugar, golden syrup, ginger, and salt. Depending on where you live, it only may be challenging to find golden syrup. If you cannot find it, then some good substitutions will be honey, corn syrup, or maple syrup.

And yes, I also infused whipped cream with a good splash of brandy, and it was so good!

More Desserts with Liqueur

Orange Rosemary Shortbread Cookies

Crêpes Suzette

Christmas Brigadeiro

Chocolate Cranberry Orange Trifle

Pistachio Panettone Trifle

I hope you like these snaps, and you will try them. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.


Brandy Snaps
Brandy Snaps

Brandy Snaps

Recipe by Ben | HavocinthekitchenCourse: Dessert


Prep time


Cooking time



These Brandy Snaps (with brandy whipped cream) are thin wafer cookies with a signature lacy texture. While you can enjoy them any time of the year, they also make an ultimate Christmas treat.


  • Brandy Snaps:
  • 4 tbsp. (56 gr.) unsalted butter

  • 2 tbsp. (25 gr.) light-brown (golden) sugar

  • 4 tbsp. (~85 gr.) golden syrup

  • 1 to 1 and 1/2 tbsp. (15-22 ml.) brandy

  • 1/4 cup and 2 tbsp. (58 gr.) all-purpose flour

  • 1/2 tsp ground ginger

  • a good pinch of salt

  • Brandy Whipped Cream:
  • 1 cup (236 ml.) cold heavy whipping cream (about 35%)

  • 1/2 – 1 tbsp. powdered sugar

  • 1 tsp. corn starch (optional)

  • 1-2 tbsp. brandy or cognac (or 1 tsp. vanilla for a non-alcoholic version)

  • 1/2 to 1 vanilla bean seeds


  • Brandy Snaps:
  • Heat the oven to 180°C (350°F). Line 2 large baking sheets with parchment paper. You will also need spoons with ~ 2/3 to 1 inch-thick handles to roll the brandy snaps around or something similar; I used cannoli molds.
  • Put the butter, sugar, salt, and syrup in a large heavy-based saucepan and heat over a low-medium heat to melt the butter and dissolve the sugar. Occasionally swirl the pan gently to mix everything together as the butter melts. Cook for about 10 minutes, but don’t let it boil. Off heat and let it cool slightly for 2 minutes.
  • Sift the flour and ginger directly into the saucepan through a fine-mesh sieve. Stir until combined and smooth. Stir in the brandy.
  • Depending on the size of your baking sheets, place 4 to 6 separate heaping teaspoons leaving a good gap (at least 4 inches apart) between each. Using a knife or the back of a spoon, gently spread the mixture into a small even circle; you do not need to be too precise as the batter will expand and do the job itself.
  • Bake one sheet at a time for about 5-6 minutes, then rotate the baking sheet and continue baking until caramel to toffee brown in color, 2 to 3 minutes, or depending on your oven and your preference. But keep in mind that too pale snaps will not get crisp enough.
  • Remove from the oven and let them cool just for 5-10 seconds (the longer you wait, the harder they will get; if cooled for too long, you will be no able to roll them.) Working swiftly, lift each brandy snap off the baking sheet and wrap around the handle of the wooden spoon (or a cannoli mold, as I did), overlapping the edges and pressing gently to seal, to form a hollow cannoli shape. Set each one on a cooling rack, seam-side down, and leave to cool completely. Repeat with all. If too stiff to roll, return the brandy snaps to the oven for 1 to 2 minutes until flexible again.
  • When ready to serve, whip the cold cream with the powdered sugar and starch (it is optional, but it helps stabilize cream) in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Then add the brandy (or vanilla) and beat for another 20 seconds just to incorporate. If you prefer, you can serve the brandy snaps without any cream – they will be good!
  • Transfer to a piping bag or large resealable plastic bag. Cut the tip and pipe the whipped cream into the rolled brandy snaps. Dust with the powdered sugar if desired. Serve immediately – I do not recommend filling them in advance as the snaps could get soggy, plus their lacy exterior is not perfect for that. But you can make the snaps in advance and keep them, in an airtight container, for up to 2-3 days (if they get too soft because of the humidity, pop them in the oven for 1-2 minutes then cool.) Enjoy!

11 thoughts on “Brandy Snaps

  1. Suri Freeman says:

    Stumbled upon your Brandy Snaps recipe and I’m absolutely enchanted! The lacy texture and the brandy-infused whipped cream sound divine. Can’t wait to try these out, especially since they seem perfect for any time of the year. Brilliant creation, Ben! Just curious, have you ever experimented with other liquors or flavors in the whipped cream for a twist?

  2. Eva Taylor says:

    They certainly look lovely Ben, what a beautiful treat. I made snaps years ago but I haven’t made them in ages and they’d be perfect for this time of year. Time to make brandy snaps!

  3. David @ Spiced says:

    I must admit that I’ve never come across snaps before. They seem like they’re similar to cream horns. That brandy whipped cream sounds fantastic, too! (Although you know me…I’ll probably end up turning it into a bourbon whipped cream. Haha!)
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