Mary Berry’s Brandy Snaps is made with butter, demerara sugar, golden syrup, all-purpose flour, ground ginger, and lemon juice. This traditional brandy snaps recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 12 people.
This Brandy Snaps Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Brandy Snaps Ingredients:
- 114g (½ cup) butter
- 100g (½ cup) demerara sugar
- 113g (⅓ cup) golden syrup
- 100g (1 cup) all-purpose flour
- 1 tsp ground ginger
- 1 tsp lemon juice
How To Make Mary Berry Brandy Snaps?
- Preheat the oven: Preheat to 180°C/350°F (160°C/320°F fan) and line two or three large baking sheets with nonstick baking paper. Oil the handles of four wooden spoons to shape the snaps later.
- Melt the butter mixture: In a heavy-bottomed saucepan, gently heat 114g (½ cup) butter, 100g (½ cup) demerara sugar, and 113g (⅓ cup) golden syrup until melted and combined—this will take about 15 minutes. Let the mixture cool for 2-3 minutes.
- Mix the dry ingredients: Sift 100g (1 cup) flour and 1 tsp ground ginger into the saucepan, then stir in the lemon juice. Let the mixture cool to room temperature.
- Prepare the baking sheets: Drop teaspoonfuls of the mixture onto the baking sheets, spaced at least 10cm (4 inches) apart. Bake only 4 snaps per sheet and bake one tray at a time.
- Bake the snaps: Bake for 10–15 minutes until golden brown.
- Shape the brandy snaps: Remove the snaps from the oven and let them firm up for a few minutes. Carefully lift each snap with an offset spatula and quickly roll it around the oiled wooden spoon handles. Allow them to cool and set on a wire rack. If they become too stiff to roll, pop them back into the oven for a minute to soften.
- Store the snaps: Once fully cooled, store in an airtight container. They’ll keep fresh for at least a week.
Recipe Tips:
- Cool the mix first: Let the butter, sugar, and syrup cool before adding flour. This helps them bake perfectly.
- Shape fast: Roll the snaps quickly after they come out of the oven or they’ll be too hard to shape.
- Leave space: Give each snap at least 4 inches of space to spread when baking.
- Oil your spoons: Lightly oil the wooden spoons to stop the snaps from sticking when you roll them.
- Reheat if too hard: If the snaps are too stiff to roll, just put them back in the oven for a minute to soften up.
What To Serve With Brandy Snaps?
These crispy brandy snaps pair well with whipped cream, fresh berries, ice cream, or custard. They can also be served alongside chocolate mousse, lemon curd, fruit compote, or coffee for a delicious dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover brandy snaps cool to room temperature. Then, store them in an airtight container at room temperature, not the fridge. Storing them in the fridge will make them lose their crispness.
- Freeze: Brandy snaps are not suitable for freezing because freezing will cause them to lose their crisp and delicate texture. It’s best to store them in an airtight container and enjoy them fresh.
Mary Berry Brandy Snaps Nutrition Facts
Serving Size: 1 of 12
- Calories: 160 kcal
- Total Fat: 7.8g
- Saturated Fat: 4.8g
- Cholesterol: Not significant
- Sodium: Not significant
- Potassium: Not significant
- Total Carbohydrate: Not significant
- Dietary Fiber: Not significant
- Sugars: 15.9g
- Protein: 0.9g
Try More Mary Berry Recipes:
- Mary Berry Thomas Flan
- Mary Berry Coconut Meringue Slices
- Mary Berry Banoffee Meringue Roulade
- Mary Berry Banbury Tart
Mary Berry Brandy Snaps
Description
Mary Berry’s Brandy Snaps is made with butter, demerara sugar, golden syrup, all-purpose flour, ground ginger, and lemon juice. This traditional brandy snaps recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C/350°F (160°C/320°F fan) and line two or three large baking sheets with nonstick baking paper. Oil the handles of four wooden spoons to shape the snaps later.
- Melt the butter mixture: In a heavy-bottomed saucepan, gently heat 114g (½ cup) butter, 100g (½ cup) demerara sugar, and 113g (⅓ cup) golden syrup until melted and combined—this will take about 15 minutes. Let the mixture cool for 2-3 minutes.
- Mix the dry ingredients: Sift 100g (1 cup) flour and 1 tsp ground ginger into the saucepan, then stir in the lemon juice. Let the mixture cool to room temperature.
- Prepare the baking sheets: Drop teaspoonfuls of the mixture onto the baking sheets, spaced at least 10cm (4 inches) apart. Bake only 4 snaps per sheet and bake one tray at a time.
- Bake the snaps: Bake for 10–15 minutes until golden brown.
- Shape the brandy snaps: Remove the snaps from the oven and let them firm up for a few minutes. Carefully lift each snap with an offset spatula and quickly roll it around the oiled wooden spoon handles. Allow them to cool and set on a wire rack. If they become too stiff to roll, pop them back into the oven for a minute to soften.
- Store the snaps: Once fully cooled, store in an airtight container. They’ll keep fresh for at least a week.
Notes
- Cool the mix first: Let the butter, sugar, and syrup cool before adding flour. This helps them bake perfectly.
- Shape fast: Roll the snaps quickly after they come out of the oven or they’ll be too hard to shape.
- Leave space: Give each snap at least 4 inches of space to spread when baking.
- Oil your spoons: Lightly oil the wooden spoons to stop the snaps from sticking when you roll them.
- Reheat if too hard: If the snaps are too stiff to roll, just put them back in the oven for a minute to soften up.
Mary Berry Brandy Snaps