If you’ve never tried making brandy snaps at home, you’re in for a treat. This Brandy Snaps Recipe is not just deliciously crisp and fragrant, but it’s also surprisingly easy to whip up, even if you’re not an experienced baker. I remember the first time I made these—they were gone before I even had a chance to snap a photo! Stick with me here, and I’ll share everything you need to nail this classic treat that’s perfect for holiday parties or just a cozy afternoon snack.

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Why This Recipe Works

Perfect Balance of Flavors: The combination of ginger, lemon zest, and brandy brings a warm, aromatic punch to each bite.
Simple Ingredients, Great Texture: Just a handful of kitchen staples come together to create delicate, crisp snaps.
Quick and Satisfying: You’ll have these ready within half an hour, making them an ideal last-minute dessert or snack.
Shape While Warm: The key to that classic curl is shaping brandy snaps quickly before they harden, which this recipe guides you through step-by-step.

Brandy Snaps, easy Brandy Snaps, homemade Brandy Snaps, holiday Brandy Snaps, crispy Brandy Snaps - The image shows thin, golden brown lace cookies with a holey texture placed on a black cooling rack, lying on a white marbled surface. There are several rolled cookies scattered around, with two partially wrapped around the handles of light wooden spoons positioned diagonally in the front center of the image. The lace patterns are delicate and lacy, and the cookies appear crispy and slightly shiny. The wooden spoons have a natural grain and smooth texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this brandy snaps recipe plays an essential role—from providing sweetness and structure to delivering the signature snap and flavor that makes these treats so addictive. When you shop, look for good-quality golden syrup and fresh lemons, as their flavors really shine in the final result.

Brandy Snaps, easy Brandy Snaps, homemade Brandy Snaps, holiday Brandy Snaps, crispy Brandy Snaps - Flat lay of a small square of fresh golden butter, a small white ceramic bowl filled with golden caster sugar crystals, another small white bowl with rich amber golden syrup, a small white bowl containing clear brandy, a neat pile of plain all-purpose flour on a simple white ceramic plate, a heap of warm brown ground ginger on a white ceramic dish, and a pristine half lemon with bright yellow zest visible placed beside it, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds a rich, silky base giving the snaps that lovely melt-in-your-mouth texture.
Golden caster sugar: Sweetens the snaps while caramelizing beautifully during baking.
Golden syrup: Helps bind ingredients and adds a deep, almost toffee-like flavor that’s hard to beat.
Brandy: Brings warmth and subtle complexity; you can substitute with other spirits, but brandy is traditional.
Plain (all-purpose) flour: Provides structure so your snaps keep their shape without being tough.
Ground ginger: Adds a gentle spiciness – don’t skip this, it’s what makes them special!
Fresh lemon zest: Brightens the flavor and cuts through the sweetness, making the snaps irresistible.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love tweaking this brandy snaps recipe depending on the occasion or my mood, and honestly, this is a flexible little treat. You can easily personalize it or adjust for dietary preferences without losing that classic snap and flavor.

Spice it up: I sometimes add a pinch of cinnamon or nutmeg for a cozy twist that’s perfect for winter months.
Make it boozy: For grown-up gatherings, a splash more brandy or even a flavored liqueur like Grand Marnier adds indulgence.
Gluten-free version: I’ve had success swapping plain flour for a gluten-free blend, just watch the texture as some mixes absorb moisture differently.
Less sweet: If you want, reduce the sugar a little and maybe add some chopped toasted nuts inside for crunch.

Step-by-Step: How I Make Brandy Snaps Recipe

Step 1: Melt and Combine the Sugary Goodness

Start by gently heating butter, golden caster sugar, and golden syrup over a low heat. Take your time here — the key is to melt everything slowly, stirring often so you don’t scorch the sugar. Once the butter’s melted and the sugar’s fully dissolved (you’ll notice it’s smooth and glossy), remove it from the heat and stir in the brandy. This step creates the sweet, caramelized base that makes brandy snaps so addictive.

Step 2: Mixing Your Flours and Flavors

Next, sift in the plain flour and the ground ginger, then add the finely grated zest of half a lemon. Mix everything into a smooth batter. If you spot any lumps, don’t sweat it — just keep stirring until everything is nicely combined and silky.

Step 3: Baking and Spreading the Magic

Drop rounded teaspoons of the mixture onto your lined baking sheets, making sure to space them well — these babies spread a lot in the oven. I usually bake six at a time, but if you’re new to brandy snaps, start with four and work your way up. Pop them in a preheated oven at 180℃/350°F for 7-8 minutes until they’re golden and lacy around the edges. Keep a close eye so they don’t burn!

Step 4: Shape ’Em Before They Harden

This is the fun (and slightly frantic) part. As soon as you take the tray out, wait a minute for the snaps to cool just enough to be handled—but not too long, or they’ll harden and snap the wrong way. Use a palette knife to gently lift each one from the tray, then quickly drape it over the handle of a wooden spoon to curl it into that classic hollow shape. Let them set for a minute—it’s okay if they’re a little warm to the touch when you serve.

Step 5: Repeat and Store

Keep baking and shaping until all your mixture is used up. Once cool, store your brandy snaps in an airtight container—trust me, freshness is everything here to keep that snap!

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Pro Tips for Making Brandy Snaps Recipe

Work in Batches: I never try to bake and shape the whole batch at once. Doing 4-6 at a time keeps things manageable and prevents the snaps from setting too quickly before shaping.
Use a Wooden Spoon Handle: The classic brandy snap shape is easiest when you use the smooth handle of a wooden spoon, but a rolling pin or similar tool works too.
Watch the Edges Color: The snaps will go from perfectly golden to burnt fast—so remove them from the oven the moment you see golden edges and a lacy texture.
Prevent Sticking: Don’t skip lining your baking sheets with parchment paper or a silicone mat — it makes lifting the delicate snaps so much easier.

How to Serve Brandy Snaps Recipe

Brandy Snaps, easy Brandy Snaps, homemade Brandy Snaps, holiday Brandy Snaps, crispy Brandy Snaps - A close-up image of a golden brown, thin, lace-like fried snack wrapped around a light wooden stick held by a woman's hand, with a textured, crispy surface that has small holes and a shiny finish, against a background with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love filling my brandy snaps with lightly whipped cream or mascarpone and fresh fruits like raspberries or sliced strawberries. The tartness of the fruit balances the sweetness, and the cream adds smoothness without weighing down the crispness. If you want to get extra fancy, a drizzle of melted dark chocolate over the snaps looks stunning and adds depth.

Side Dishes

These snaps go beautifully alongside a cup of strong tea or coffee for afternoon tea. I also find they’re a wonderful companion to a sticky toffee pudding or paired with vanilla ice cream when you want a combination of hot and cold desserts.

Creative Ways to Present

For special occasions, I’ve shaped brandy snaps into little cups and filled them with lemon curd or mousse, turning them into elegant, bite-sized desserts. You can also stack them with layers of cream and berries for a show-stopping parfait that’s both impressive and easy to make ahead.

Make Ahead and Storage

Storing Leftovers

I always store leftover brandy snaps in a completely airtight container at room temperature to prevent moisture from softening their delightful crunch. They keep well for up to a week if sealed properly.

Freezing

One time I tried freezing the brandy snaps, but unfortunately, they lose their crispness and become a little chewy when thawed. I recommend enjoying them fresh or storing them at room temperature instead.

Reheating

If your brandy snaps soften a bit, I gently warm them in a low oven for a couple of minutes to restore some crunch before serving. Just watch them closely so they don’t burn!

FAQs

Can I make brandy snaps without alcohol?

Absolutely! If you prefer to avoid alcohol, you can simply leave out the brandy or substitute it with a warm spiced syrup like honey or additional golden syrup. This won’t change the texture but will slightly alter the flavor, so feel free to add extra lemon zest or spice to keep it lively.
What’s the best way to shape brandy snaps?

The best way is to shape them quickly while they’re still warm – within seconds of coming out of the oven. Use a wooden spoon handle or rolling pin and gently drape the snap over it to form tubes or curved shapes. If they cool too much, they’ll snap and become difficult to shape.
Can I prepare the batter ahead of time?

Since the mixture is fairly quick to set once cooled, I recommend making the batter fresh before baking. The ingredients combine best when warm, and making it ahead might cause the sugar to harden. However, you can prepare everything in advance and quickly mix just before baking.
Why did my brandy snaps spread too much?

Brandy snaps naturally spread a lot, but if they’re running into each other, it’s usually because the scoops are too close. Make sure there’s plenty of space between drops on the baking sheet. Also, baking at the correct temperature and not overcrowding the tray helps prevent excessive spreading.
How long do brandy snaps keep their crunch?

Stored in an airtight container at room temperature, brandy snaps can keep their crispness for about 5 to 7 days. After that time, they may begin to soften due to moisture in the air, so enjoy them fresh for the best texture.

Final Thoughts

I honestly can’t recommend this brandy snaps recipe enough if you’re after a treat that’s both charmingly old-fashioned and utterly delicious. It’s one of those recipes where a few simple ingredients transform into something that feels special without being finicky. Whether you’re enjoying them plain, filled, or as a delightful garnish for other desserts, these snaps always wow my friends and family. So grab your baking sheets, and trust me—you’ll love how easy and rewarding this is to make!

Brandy Snaps Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 4 reviews

Author: Sarah
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes
Yield: 18 servings
Category: Dessert
Method: Baking
Cuisine: British

Print Recipe

Description

Deliciously crisp and sweet Brandy Snaps made with butter, golden syrup, and a hint of brandy, perfectly spiced with ginger and lemon zest. These classic English treats are baked until golden and shaped while warm around a wooden spoon handle for a delicate curl.

Ingredients

50 g butter
50 g golden caster sugar
2 tablespoons golden syrup
1 teaspoon brandy
50 g plain flour (all purpose flour)
1 teaspoon ground ginger
½ lemon finely grated zest only

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Instructions

Preheat Oven: Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease or line 2 baking sheets with baking parchment.
Heat Butter Mixture: Place 50g butter, 50g sugar, and 2 tablespoons golden syrup in a small pan over low heat. Heat gently, stirring until the butter melts and sugar dissolves slowly. Make sure sugar is fully dissolved before removing from heat.
Add Flavorings and Dry Ingredients: Stir in 1 teaspoon brandy. Sift 50g plain flour and 1 teaspoon ground ginger into the pan, then add the finely grated zest of half a lemon. Mix everything well until smooth.
Form and Bake: Drop rounded teaspoons of the mixture onto the prepared baking sheet, spacing well as they will spread. Bake one tray at a time for 8 minutes or until the biscuits turn golden brown.
Shape Brandy Snaps: Remove from oven and allow to stand for 1-2 minutes until biscuits can be lifted with a palette knife. Quickly shape by wrapping the warm biscuits around a wooden spoon handle to form a curl and let set.
Repeat: Continue baking and shaping the remaining mixture. Store the cooled brandy snaps in an airtight container.

Notes

Work quickly to shape the snaps before they harden as they become brittle fast.
Only cook a few at a time (4-6) to manage shaping efficiently; having two baking sheets helps multitask.
Allow plenty of space between each drop on the baking sheet since they spread significantly.