brandy snaps are a dime a dozen among Europeans. Whether the folks are taking an afternoon break at a bistro or busy enjoying some fine dining, these tubular snacks filled with luscious creams are usually waiting for them. Brandy snaps are somewhat easy to make but still require a good deal of care to get right. Fortunately, this post will have many covered in this endeavor.

Today's recipe will provide a simple breakdown of brandy snaps; what they are and how they are prepared. Included in this recipe is a simple and delicous cream Cheese filling to go with the tubular dessert.

What are brandy snaps?

Popular among some Europeans territories (especially the UK), brandy snaps are a hard, tubular dessert served with a variety of creamy fillings (whipped cream, ice cream, cream cheese, etc.). The recipe starts with a mixture of flour, butter, sugar, golden syrup, ginger and sometimes brandy. This mixture is cooked over medium heat, then flattened into cicular discs that are baked for a few minutes. These are then rolled into tubes, left to cool, and filled.

As mentioned before, some care needs to be taken when making these desserts -- they mustn't be allowed to overheat or set before being shaped. Below is a recipe that is simple but needs to be followed to the letter to get the best results.

The recipe

Brandy Snaps ingredients:

  • 4 oz sifted flour
  • 4 1/2 oz unsalted butter
  • 4 oz brown sugar
  • 4 oz golden corn syrup
  • 2 tsp grounded ginger
  • 1 tsp brandy
  • Basil for garnishing

Filling ingredients:

  • 8 oz cream cheese
  • 4 oz powdered sugar
  • 1 tsp brandy
  • 1 tsp lemon zest


  1. To make the brandy snaps, combine the butter, syrup, and ginger in a saucepan and bring to a boil over medium heat. Stir in the sugar until it melts.
  2. Transfer mixture to a bowl over an ice bath to cool for 2-3 minutes. Stir in the brandy, ginger and sifted flour. Don't let the mixture cool completely or it will become too hard to shape.
  3. Using a teaspoon, drop portions of the batter onto baking sheets lined with baking mats or greased. Spread each portion to form 10 x 4cm discs.
  4. Place the sheets in an oven preheated at 180°C for 5 minutes or until bubbles form and pop on the surface.
  5. As soon as the discs are removed from the oven, quickly lift the discs up using a spatula and roll the discs into tubes using a wooden spoon handle. Allow the tubes to rest and cool around the handles.
  6. To make the filling, combine the cream cheese, sugar, brandy and zest in a mixing bowl and beat together until smooth.
  7. Spoon the finished filling into a piping bag and immediately fill the brandy snaps with it.
  8. Garnish with basil and serve.