# Brandy Snaps

- Link: https://stayathomemum.com.au/recipes/baking/brandy-snaps/
- Published: 2012-10-02T05:54:18+10:00
- Author: Clare Whitfield

##### I love EATING Brandy Snaps, but I don’t particularly like MAKING them. You need a quick and skilled hand to handle the snaps when they are hot – however, they are quick to make and delicious – and you can pre-make them in advance if serving them for a dinner party.

![Delicious homemade brandy snaps with fresh raspberries and whipped cream](https://
i0.wp.com/stayathomemum.com.au/wp-content/uploads/2012/10/Brandy-snaps.jpg?resize
=900%2C675&quality=89&ssl=1 "Sweet Brandy Snaps with Raspberries and Cream")

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## Brandy Snaps

 Recipe by Stay at Home Mum

0.0 from 0 votes

 Course: Desserts, Recipes

Servings

 Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

  Cook Mode

### Ingredients

 * 60 grams Butter
 * 60 grams White sugar
 * 2 tsp Ground ginger
 * 60 grams Plain flour
 * 2 tbsp golden syrup

[[

### Directions

 * First of all set up a simple double boiler – grab a large saucepan of water and
   find a metal basin that will sit comfortably over the saucepan.  1/2 fill the
   saucepan with water and heat gently.
 * Pre-heat the oven to 180 degrees and and line two or three baking trays with 
   baking paper and set aside.
 * Place the butter, sugar, syrup and ginger into the basin and heat over the water
   until the ingredients are melted and combined (use a whisk to bring together).
 *  Stir in the flour very slowly until the mixture is combined – it will be a very
   wet mixture. Spoon dessertspoons of the mixture onto the baking paper – allowing
   plenty of room to spread (say only do two biscuits per tray).
 * Pop in the preheated oven and bake for five minutes until lightly browned.
 * Let the biscuit cool for a minute or two then slide a butter knife under the 
   biscuit and roll them up around the knife, and slide off.   When cold, fill with
   fresh cream and serve with coffee.

[[

### Notes

 * The unfilled biscuits will keep for a week in an airtight container.

#####  

![author avatar](https://i0.wp.com/stayathomemum.com.au/wp-content/uploads/2025/
12/clare_whitfield_profile.webp?quality=80&ssl=1)

 Clare Whitfield Chief Editor

 Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical
home management for Australian families. Based in the northern suburbs of Sydney,
she balances editorial leadership with life as a stay at home mum to two school 
age children. Her background in home economics and more than a decade of experience
in recipe development, family budgeting, and household systems inform her work.

 [See Full Bio](https://stayathomemum.com.au/author/clare_whitfield/) [  ](https://stayathomemum.com.au/author/clare_whitfield/)