James Martin Brandy Snaps recipe creates the ultimate retro sweet treat. It is made with a simple melting method using butter, golden syrup, and demerara sugar, enriched with the warmth of ground ginger and a squeeze of fresh lemon juice. The result is a batch of delicate, lacy golden tubes with a satisfying “snap” that encase a luxurious filling of brandy-infused whipped cream. They are perfect for festive gatherings, dinner parties, or as a sophisticated accompaniment to coffee.
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Why You Will Love This Brandy Snaps Recipe:
- The Perfect Snap: The specific ratio of sugar to syrup ensures they bake into a crisp, lace-like texture that shatters perfectly when bitten, delivering that nostalgic “snap” sound and feel.
- Customizable Filling: While traditional brandy cream is delicious, you can easily adapt the filling to suit your taste—try infusing the cream with stem ginger syrup, vanilla bean paste, or even chocolate liqueur.
- Showstopper Appeal: The golden, cylindrical shape looks elegant piled high on a plate, making them a fantastic edible gift or a sophisticated centerpiece for a festive table setting.
- Make-Ahead Magic: The shells can be made days in advance and stored in an airtight tin, allowing you to simply pipe in the fresh cream moments before serving for a stress-free dessert.
James Martin Brandy Snaps Ingredients
For the Snaps
- 55 g unsalted butter
- 55 g demerara sugar
- 55 g golden syrup
- 50 g plain flour, sifted
- 1/2 tsp ground ginger
- 1 tsp lemon juice
For the Filling
- 300 ml double cream
- 1 tbsp icing sugar
- 1 tbsp brandy (or ginger syrup/whisky for a twist)
How To Make James Martin Brandy Snaps
- Preheat the oven: to 180°C (350°F/Fan 160°C). Line two large baking trays with non-stick baking parchment and lightly oil the handle of a wooden spoon.
- Melt the base: by placing the butter, demerara sugar, and golden syrup in a small heavy-based pan over low heat. Cook gently for about 15 minutes until the sugar has dissolved completely and the buttery grains have disappeared. Do not let it boil.
- Make the batter: by removing the pan from the heat and letting it cool for 2 to 3 minutes. Beat in the sifted flour and ground ginger, followed by the lemon juice, mixing until smooth.
- Bake in batches: by dropping teaspoonfuls of the mixture onto the baking trays, leaving at least 10cm (4 inches) of space between them as they will spread significantly. Bake for 8 to 10 minutes until the mixture is spread out, lacy, and a deep golden brown.
- Cool slightly: by removing the tray from the oven and waiting for about a minute. The snaps need to firm up just enough to lift but stay pliable enough to roll.
- Shape the snaps: by lifting a circle with a palette knife and quickly wrapping it around the oiled wooden spoon handle. Press the join lightly to seal, let it set for a few seconds, then slide it off onto a wire rack to cool completely.
- Fill and serve: by whipping the double cream with the icing sugar and brandy until soft peaks form. Pipe the cream into the ends of the cold brandy snaps using a piping bag.
Recipe Tips
- Bake in small batches: Only bake 3 or 4 at a time. If you bake too many, the last ones will harden on the tray before you have time to roll them.
- The reheat trick: If a brandy snap hardens on the tray before you can roll it, simply pop the tray back into the oven for 30 seconds to soften it up again.
- Check the sugar: Ensure the sugar has fully dissolved in the butter mixture before adding the flour, otherwise, the snaps will have a grainy texture.
- Fill last minute: Brandy snaps are hydroscopic, meaning they absorb moisture from the air and the cream. Fill them just before serving to keep them crisp.
What To Serve With Brandy Snaps Recipe?
These are delightful on their own, but they also pair beautifully with fruit desserts. Serve them alongside a bowl of macerated strawberries or raspberries to cut through the sweetness. They are also excellent used as a garnish for a bowl of vanilla or stem ginger ice cream.
How To Store Leftovers Brandy Snaps?
- Store unfilled: Keep the unfilled shells in an airtight metal tin (plastic can make them soft) for up to 1 week.
- Avoid moisture: Do not store them in the fridge or near steam, as they will lose their crunch and become chewy.
- Freezing: Unfilled brandy snaps can be frozen in a rigid container for up to 1 month. Thaw at room temperature.
How To Reheat Leftovers Brandy Snaps?
Do not reheat filled snaps. However, if your unfilled snaps have gone soft in storage, you can crisp them up by placing them in a warm oven (150°C) for 2 to 3 minutes, then letting them cool on a rack.
FAQs
Chewiness is usually caused by underbaking or humidity. Ensure they are a deep golden brown before removing them from the oven. If they are pale, they won’t snap. Also, store them in an airtight tin immediately after cooling.
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Check Price: £12.50 »Yes, instead of rolling them around a spoon handle, drape the warm, pliable disc over the bottom of an upturned greased dariole mold or a small glass. Gently ruffle the edges to create a basket shape and let it set.
Not at al. The u0022Brandyu0022 in the name traditionally refers to the flavor, but the snaps themselves often don’t contain alcohol. You can flavor the cream with vanilla bean paste, ginger syrup, Baileys, or lemon zest instead.
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Brandy Snaps Nutrition Facts
- Calories: 180 kcal (per filled snap)
- Total Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 40mg
- Total Carbohydrate: 16g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 1g
James Martin Brandy Snaps
Course: Dessert, Breakfast, SnacksCuisine: British, AmericanDifficulty: Easy12
servings15
minutes10
minutes180
kcalJames Martin Brandy Snaps recipe is a timeless confection perfect for holidays. It combines a buttery, ginger-spiced caramel batter baked into delicate lace. Rolled while warm and filled with brandy cream, they offer a satisfying crunch. Serve these golden treats with coffee for an elegant finish to any meal.
Ingredients
- For the Snaps
55 g unsalted butter
55 g demerara sugar
55 g golden syrup
50 g plain flour, sifted
1/2 tsp ground ginger
1 tsp lemon juice
- For the Filling
300 ml double cream
1 tbsp icing sugar
1 tbsp brandy (or ginger syrup/whisky for a twist)
Directions
- Preheat the oven: to 180°C (350°F/Fan 160°C). Line two large baking trays with non-stick baking parchment and lightly oil the handle of a wooden spoon.
- Melt the base: by placing the butter, demerara sugar, and golden syrup in a small heavy-based pan over low heat. Cook gently for about 15 minutes until the sugar has dissolved completely and the buttery grains have disappeared. Do not let it boil.
- Make the batte:r by removing the pan from the heat and letting it cool for 2 to 3 minutes. Beat in the sifted flour and ground ginger, followed by the lemon juice, mixing until smooth.
- Bake in batches: by dropping teaspoonfuls of the mixture onto the baking trays, leaving at least 10cm (4 inches) of space between them as they will spread significantly. Bake for 8 to 10 minutes until the mixture is spread out, lacy, and a deep golden brown.
- Cool slightly: by removing the tray from the oven and waiting for about a minute. The snaps need to firm up just enough to lift but stay pliable enough to roll.
- Shape the snaps: by lifting a circle with a palette knife and quickly wrapping it around the oiled wooden spoon handle. Press the join lightly to seal, let it set for a few seconds, then slide it off onto a wire rack to cool completely.
- Fill and serve: by whipping the double cream with the icing sugar and brandy until soft peaks form. Pipe the cream into the ends of the cold brandy snaps using a piping bag.
Notes
- Bake in small batches: Only bake 3 or 4 at a time. If you bake too many, the last ones will harden on the tray before you have time to roll them.
The reheat trick: If a brandy snap hardens on the tray before you can roll it, simply pop the tray back into the oven for 30 seconds to soften it up again.
Check the sugar: Ensure the sugar has fully dissolved in the butter mixture before adding the flour, otherwise, the snaps will have a grainy texture.
Fill last minute: Brandy snaps are hydroscopic, meaning they absorb moisture from the air and the cream. Fill them just before serving to keep them crisp.
