James Martin Brandy Snaps

These James Martin brandy snaps are crisp, golden biscuits with a deep caramel flavour and a delicate snap. Once baked, they are rolled while warm into classic curls and filled with softly whipped cream for a light yet indulgent finish. This is a traditional British bake that looks impressive but is very achievable at home. From start to finish, they are ready in about 40 minutes.

Ingredients

For the brandy snaps

• 50g unsalted butter
• 50g caster sugar
• 50g golden syrup
• 50g plain flour
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp lemon juice

For the filling

• 150ml double cream
• 1 tsp icing sugar

How to Make James Martin Brandy Snaps

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two flat baking trays with baking parchment so the biscuits lift easily.
• Melt the mixture: Put the butter, caster sugar and golden syrup into a small saucepan. Heat gently until melted and smooth, stirring regularly.
• Mix the batter: Take the pan off the heat and stir in the flour, spices and lemon juice. Mix well until you have a glossy, loose paste.
• Bake: Spoon small rounds onto the trays, leaving plenty of space. Bake for 8 to 10 minutes until golden and bubbling.
• Shape: Leave to cool for about 30 seconds, then carefully lift and roll around a wooden spoon handle while still warm.
• Fill: Whip the cream with icing sugar to soft peaks. Once the snaps are cold, pipe the cream inside just before serving.

Tips for Perfect Brandy Snaps

Why do my brandy snaps spread too much?

The mixture may be too warm or the spoonfuls too large. Use small, evenly sized portions and allow the mixture to cool slightly before baking.

How do I stop them hardening before shaping?

Work with one or two biscuits at a time. If they firm up, return them to the oven for 20 seconds to soften again.

Can I make them without a mould?

Yes, a wooden spoon handle works perfectly and gives the classic shape.

Serving Suggestions

• Serve with fresh berries for a light dessert
• Dip the ends in melted chocolate for extra indulgence
• Enjoy with coffee or afternoon tea

Storage

Room temperature

Unfilled brandy snaps keep in an airtight tin for up to 3 days.

Refrigerator

Filled snaps should be eaten the same day, as the cream softens the biscuit.

Freezing

The baked, unfilled snaps can be frozen for up to 1 month. Defrost at room temperature and crisp briefly in the oven if needed.

Nutrition

• Calories: 165 kcal
• Carbohydrates: 18g
• Protein: 1g
• Fat: 9g
• Saturated Fat: 5g
• Sodium: 40mg

Nutrition values are estimates and may vary.

FAQs

James Martin Brandy Snaps

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

12

snaps

Prep time

15

minutes

Cooking time

10

minutes

Total time

40

minutes

Calories

165

kcal

25

minutes

Classic crisp brandy snap biscuits rolled while warm and filled with lightly whipped cream. A traditional British teatime treat with a deep caramel flavour.

Ingredients

• 50g unsalted butter

• 50g caster sugar

• 50g golden syrup

• 50g plain flour

• ½ tsp ground ginger

• ½ tsp ground cinnamon

• ½ tsp lemon juice

• 150ml double cream

• 1 tsp icing sugar

Directions

• Preheat the oven to 180°C (160°C fan) and line two baking trays with baking parchment.
• Place the butter, caster sugar and golden syrup into a small saucepan and heat gently until melted and smooth.
• Remove from the heat and stir in the flour, ginger, cinnamon and lemon juice until fully combined.
• Spoon small rounds onto the trays, allowing plenty of space for spreading.
• Bake for 8 to 10 minutes until golden and bubbling.
• Cool briefly, then carefully roll each biscuit around a spoon handle while warm.
• Whip the cream with icing sugar to soft peaks and pipe into the cooled brandy snaps before serving.

Notes

• Work quickly when shaping, as brandy snaps harden fast.
• If they cool too much, return to the oven briefly to soften.
• Unfilled snaps keep best stored airtight.