Mary Berry Brandy Snaps Recipe

This crisp, golden Mary Berry Brandy Snaps recipe is made with equal parts butter, sugar, and golden syrup and ready in just 30 minutes. The real magic happens when you lift the warm, pliable discs from the tray and wrap them around a wooden handle before they set into a delicate lace. I make these every Christmas, and getting that perfect snap is always the highlight of my baking year.

The Secret To Getting It Right

I used to struggle with brandy snaps ending up as greasy puddles rather than delicate lacy cylinders, and the mistake was always rushing the flour. Mary Berry’s method insists on letting the melted butter and sugar mixture cool for exactly two to three minutes before sieving in the flour. If you add the dry ingredients while the sugar is boiling hot, the mixture separates, and you lose that signature lace structure.

The other lesson I learned the hard way is that you cannot bake the entire batch at once if you are working alone. You only have a golden window of about two minutes to roll them while they are pliable; any longer and they snap when bent. I now strictly bake four at a time, which gives me enough time to roll each one perfectly without panic.

Mary Berry Brandy Snaps Ingredients

• 55g butter
• 55g demerara sugar
• 55g golden syrup
• 50g plain flour
• 1/2 tsp ground ginger
• 1/2 tsp lemon juice

For the Filling:

• 300ml double cream
• 1 tbsp icing sugar, sifted
• 1-2 tbsp brandy (optional)

How To Make Mary Berry Brandy Snaps

1. Melt the Base: Preheat your oven to 180°C (160°C Fan). Line two baking trays with non-stick parchment. Place the butter, sugar, and golden syrup in a heavy-based pan over low heat. Stir gently for about 10–15 minutes until the sugar has completely dissolved and the butter is melted. Do not let it boil.
2. Add Dry Ingredients: Remove the pan from the heat and let it cool for 2–3 minutes. Sieve in the flour and ground ginger, then add the lemon juice. Stir well until the mixture is completely smooth and glossy.
3. Bake in Batches: Drop four teaspoonfuls of the mixture onto one of the prepared trays, leaving plenty of space (at least 10cm) between them as they will spread significantly. Bake for 10–15 minutes until the mixture has spread, looks lacy, and is a dark golden colour.
4. Cool and Shape: Remove from the oven and let the tray sit for about 1 minute to firm up slightly. The discs should be pliable but not runny. Quickly lift a disc with a palette knife and wrap it around the oiled handle of a wooden spoon. Hold it there for a few seconds to set, then slide it off and leave it on a wire rack to cool completely. Repeat with the remaining mixture.
5. Fill: Once the snaps are cold and crisp, whip the double cream with the icing sugar and brandy (if using) until it holds soft peaks. Pipe the cream into the brandy snaps just before serving.

Recipe Tips

• The Hardening Fix: If the discs on your baking tray harden before you have time to roll them, pop the tray back into the oven for 30–60 seconds. The heat will soften them up again immediately.
• Oil the Handle: Make sure to lightly oil the handle of your wooden spoon or shaping tool. If the snap sticks to the wood, it will shatter when you try to slide it off.
• Check Sugar Dissolution: Before adding flour, rub a little of the melted mixture between two spoons (carefully). If you feel grit, keep heating gently. Undissolved sugar crystals can make the snaps grainy.
• Spacing Matters: These spread aggressively. Never put more than 4 on a standard baking sheet, or you will end up with one giant rectangle instead of individual circles.

What To Serve With Brandy Snaps

These are traditionally served as a teatime treat on their own, but they are excellent paired with a tart fruit compote to cut through the sweetness. A bowl of raspberries or strawberries macerated in a little lemon juice works perfectly alongside the cream-filled snaps. For a dinner party, serve them alongside a dark chocolate mousse for a contrasting crunch.

How To Store

Brandy snaps are hydroscopic, meaning they absorb moisture from the air and go soft very quickly. Store unfilled snaps in an airtight metal tin immediately after cooling; they will keep for up to a week. Never fill them until you are ready to serve, as the moisture from the cream will make the pastry soggy within an hour.

FAQs

• Why are my brandy snaps chewy?
  Chewy snaps usually mean they were not baked long enough or the air is too humid. They need to be a dark golden brown to achieve that proper shatter; if they are pale, they will remain soft.
• Why is there no brandy in the ingredients?
  Traditionally, the term “brandy snap” refers to the method or colour, and early versions didn’t always contain alcohol. However, it is very common to add a splash of brandy to the whipped cream filling for that classic flavour.
• Can I make the mixture ahead of time?
  The batter is best used immediately. If it sits and gets cold in the pan, it becomes too stiff to spoon out. If this happens, gently warm the pan again until the mixture loosens up.

Nutrition

• Calories: 125 kcal
• Total Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 30mg
• Total Carbohydrate: 11g
• Protein: 1g