Brandy Snaps with Honey Whipped Cream
Prep time
Cook time
Total time
A popular UK treat, Brandy Snaps are a sweet, super crispy shell filled with a sweetened honey whipped cream. Incredibly simple, but absolutely perfect for holiday party handheld sweets. From
Recipe type: Dessert
Cuisine: French
Serves: 20
Brandy Snaps
  • 5 tablespoons (70g) butter, unsalted
  • 5 tablesoons (70g) demerara sugar
  • 3 tablesoons (70g) golden syrup
  • 9 tablespoons (70g) flour, all-purpose
  • ½ teaspoon (1g) ginger, ground
  • 1 teaspoon (5g) lemon juice, fresh
Brandy Honey Whipped Cream
  • 1 cup (240g) heavy cream, cold
  • 1 tablespoon (21g) honey
  • 1 teaspoon (5g) brandy, optional but makes things frisky
Brandy Snaps
  1. Pre-heat oven to 350F/180C and line baking sheet with parchment or silicone baking mat.
  2. Sift flour and ginger together into a small bowl.
  3. Lightly oil wooden spoon handle and set aside.
  4. In a small saucepan, add butter, sugar, syrup.
  5. Place saucepan over low heat.
  6. Heat until sugar has completely dissolved, stirring and pressing sugar with silicone spatula throughout until there is no grit remaining. This will take about 15 minutes.
  7. Remove from heat, add in sifted flour and ginger mixture and lemon juice. Mix well.
  8. Using a teaspoon, drop the hot mixture onto the prepared baking sheet. Allow for about 4-5 inches between each.
  9. Bake for 12-15 minutes. The mixture will spread and form a lace. Allow to darken to a rich golden color.
  10. Remove and allow to cool on pan for 2-3 minutes.
  11. Carefully use a spatula to slide under each disc, transfer to the oiled spoon handle and carefully wrap, overlapping the ends to form a tube.
  12. Remove to rack to cool.
  13. Repeat as needed for additional sheets of cookies.
Brandy Honey Whipped Cream
  1. In a cold, clean mixing bowl, add cold whipping cream.
  2. Beat with hand mixer or whisk until it starts to thicken.
  3. Add honey and continue to beat until firm.
  4. Lightly mix in brandy (optional).
  5. Transfer to piping bag and keep chilled.
  1. Fill snaps with whipped cream to serve. Chill shells unfilled. Good airtight for up to a week before using.
  2. Enjoy! Find more recipes on
Pro Tip:
If the discs are too brittle to wrap, put the pan back in the oven for a minute to soften them back up. If the cookie mixture is too hard to spoon onto sheet, you may roll it into a ball and place on the baking pan and flatten lightly with the same result.

Store unfilled brandy snaps in airtight container in refrigerator for up to a week.

Recipe based on content from Mary Berry's Baking Bible.
Recipe by Southern FATTY at