Brandy snaps are delicate lacy biscuits traditionally shaped into tubes . Buttery and crisp at the same time with the delicious warming flavour of ginger. They are also really rather pretty.
A traditional British biscuit
I have a confession to make. For a long time, while I have always loved brandy snap biscuits and made them many times, I had never really given much thought to where they originated. If asked I would have probably have hazarded a guess and said that brandy snaps were French.
It therefore came as a surprise to discover they were in fact British and probably originated in Yorkshire. I really would not have associated these fine, delicate and lacy cookies with traditional Yorkshire cooking.
I discovered the fact when I was was researching regional British biscuits and was flicking through a Yorkshire Woman's Institute recipe book from the 1950 or 60's, that my father-in-law had given me .
The book was complete with a little introduction to their provenance.
The sale of sweetmeats at fairs is a common occurrence, but Brandy Snaps are particularly associated with Hull. This fair dates back to 1279 when the town was called Wyke..... Hull fair was originally established for the sale of horses, cattle and foreign goods but soon the provision of amusement became and integral part of the gathering and Brandy Snaps were looked upon as a favourite delicacy. These Brandy Snaps have been a traditional sweetmeat on sale at Hull fair for many years."
WI Yorkshire Recipes cookbook
I've made many different recipes for brandy snaps over the years and they are all very similar. This recipe has been adapted from that Yorkshire WI book converting the measurements from imperial to metric. I've also added a lot more detail to the instructions. Old recipes are often rather basic!
I noticed that this recipe uses more ground ginger than most, I like them but if you want a less gingery snap then, by all means, reduce to ½ or even ¼ teaspoon of ginger.
Some recipes have brandy in them others don't. The name "brandy" in this case is probably related to "branded" (as in burnt). Regardless I have included it, I'm not really sure it makes much difference but I wanted to stay true the original WI recipe. If you prefer leave it out and replace with 1 teaspoon lemon juice.
Method
Brandy snaps have a bit of a reputation for being difficult to make. The method to make them is actually very simple. The only tricky part is shaping them into the traditional finger shape.
Brandy snap biscuits are made by what is known as the the melting method.
1 First heat the butter, sugar and golden syrup in a pan. Do this over a low heat and cook until the butter has melted and the sugar has dissolved.
2 Next remove from the heat and add 1 teaspoon of brandy. Then add the flour, lemon zest and ginger all in one go.
3 Mix to a smooth consistency.
4 Drop round teaspoons of the mixture well spaced on a baking sheet.
Secrets for sucess
Once out of the oven they need to cool just enough that they are firm enough to handle and then quickly shaped before they set hard which happens in a matter of minutes.
Cook in small batches
The trick is to cook just a few at a time. I cooked six at a time but if it's your first time I would suggest you start with four. If you have two baking sheets you can have some cooking while shaping the others so it won't take up too much of your time.
Allow room for them to spread
The other watchpoint is to remember the mixture will spread a lot so make sure they are well spaced on the baking sheet.
5 Cook until the batter has spread to form a golden brown lacy biscuit.
6 Allow to cool slightly until firm enough to quickly lift the brandy snaps one at a time off the baking sheet with a palette knife
and shape around the handle of a wooden spoon.
lacy side out, to form a tube.
7 Allow to cool completely while still wrapped around the handle of the spoon then gently slide off.
Top Tip
If they do cool down too much to shape try popping back into the oven for a minute or two to soften.
How to serve
Brandy snaps can be eaten on their own or filled with plain or flavoured cream. On their own they make a pretty biscuit to serve with creamed desserts such as possets or mousse.
As well as, the traditional shape brandy snap, you can drape them over the back of a muffin tin or over and orange to shape into a basket, to make a pretty container for a dessert.
Alternatively, if you find them tricky to shape, you can draping them over a rolling pin to form a curved biscuit or just leave them flat. It's really up to you.
How long do these biscuits keep?
Brandy snaps will keep for up to 1 week if stored in an airtight container in a cool place.
If filling with cream do this just before serving as the brandy snap will start to soften after an hour or so.
Brandy snaps are not suitable for freezing.
Brandy Snaps
Equipment
- baking sheet
- palette knife
- wooden spoons
Ingredients
- 50 g (2oz) butter
- 50 g (2oz) golden caster sugar
- 2 tablespoons golden syrup
- 1 teaspoon brandy
- 50 g (2oz) plain flour all purpose flour
- 1 teaspoon ground ginger
- ½ lemon finely grated zest only
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease or line 2 baking sheets with baking parchment.
- Place 50g (2oz) butter, 50g (2oz) sugar and 2 tablespoons golden syrup in a small pan over a low heat. Heat gently stirring until the butter melts and the sugar dissolves. Do this slowly and make sure the sugar has dissolved before removing from the heat.
- Stir in 1 teaspoon brandy. Sift 50g (2oz) flour and 1 teaspoon ginger into the pan and add the zest of ½ lemon. Mix well to a smooth consistency.
- Drop rounded teaspoons of the mixture onto a baking sheet leaving plenty of room between for the biscuits to spread. Bake one tray at a time for 7-8 minutes until golden brown.
- Remove the baking sheet from the oven and allow to stand for a moment or two until the biscuits can be easily lifted from the sheet with a palette knife. Shape the biscuits by wrapping around the handle of a wooden spoon and leaving for a minute to set.
- Repeat until all the biscuits are made. Store in an airtight container
Video
Notes
- Brandy snaps need to be shaped before they cool and harden which happens in a matter of moments, so you will need to work quickly.
- Cook just a few at a time. I cooked six at a time but if it's your first time I would suggest you start with four. If you have two baking sheets you can have some cooking while shaping the others so it won't take up too much of your time.
- Remember the mixture will spread a lot so make sure they are well spaced on the baking sheet.
This recipe first appeared on my other Blog Recipes Made Easy
Sisley White - Sew White
I love brandy snaps but I've never thought of making them at home. That is changing right now.
Rebecca - Glutarama
Perfect timing, I've been looking for a recipe for brandy snaps following on from the GBBO challenge last week. These look awesome.
Renu
This looks so good and though it looks easy to roll, it is not. Very delicate and we need to be careful. Would follow your tips when I try this.
Jacqueline Bellefontaine
Rolling is a bit tricky which is why i suggest not cooking too many at once but it gets easier with practise.
Janice
Such a wonderful retro recipe. Brandy snaps bring back so many memories and they are no less delicious now than they were when I first tasted them many years ago. Thanks for your excellent clear instructions.
Jacqueline Bellefontaine
Thanks Janice I like to think of them as classic rather then retro 🙂
Carrie Carvalho
I do love a nice Brandy Snap with a cup of tea! I never thought they would be so simple to make though.
Jacqueline Bellefontaine
It just the rolling thats a bit tricky and you can always leave them flat if your prefer. Definitely worth making.