Ginger Brandy Snaps

Ginger brandy snaps, or simply brandy snaps as they a better known, originate from Yorkshire in the United Kingdom and were traditionally made by a company named Wright and Co. They are tubular and brittle in shape and texture and, as the name suggests, do contain brandy, are non-alcoholic. The alcohol in any brandy that is added is burned away as part of the baking process.

Ginger brandy snaps can be eaten as they come, that is, as ginger sweet, or candy. They’re delicious and kids love them. Alternatively, brandy snaps can be piped full of cream or mousse. Those below have had a fruity strawberry mouse added.

This particular post shows how to make ginger brandy snaps to be used in any way you feel. Later, there will be a post including the yummy strawberry mousse.

In the meantime let’s make these bad boys…

1. Gather all of the ingredients together

Only 7 ingredients are needed to make these delicious ginger brandy snaps. Flour, butter, sugar, lemon zest, brandy, ground ginger, and golden or maple syrup.

The printable recipe below has the measurements needed to make around 12 individual snaps. Just scale up or down depending on how many are required. These beauties will keep for 5-7 days in a sealed container, so make a load if you like and just add new fillings each day. Why not try chocolate mousse ????!

At this time turn the oven on to heat up. Set the temperature to 200C / 180C Fan or 400F.

2. Form the buttery syrup

To make the base buttery syrup start by putting the butter, sugar, brandy, and syrup into a medium saucepan,

This now needs to be heated until the sugar is dissolved. Make sure low heat is used. The mixture should not boil and if burnt, is ruined. Use low heat and keep stirring and all should be well.

3. Finish the ginger brandy snap mixture

To complete the mixture sieve the flour and ground ginger into the molten buttery syrup. Also, add the lemon zest.

Using a wooden spoon stir all of the ingredients together until the result is a smooth thick mixture. There should be no lumps whatsoever.

4. Prepare the brandy snaps for baking

The first thing to do is to line 2-3 baking trays with baking paper. The ginger brandy snaps need a lot of room for baking as they spread when heated up.

With the baking trays lined, and using a teaspoon, spoon individual dollops of the mixture onto the trays. Remember to leave plenty of room around each spoonful.

Finally, place in the oven and bake for 7-10 minutes, or until golden brown.

5. Finish off the ginger brandy snaps and enjoy

The brandy snaps need only 3-5 minutes to cool slightly. They are ready to get their final tubular shape as soon as the flat snap can be lifted from the baking paper with a pallet knife. At this stage, loosely wrap each snap around the handle of a kitchen spoon or similar utensil.

After around 5 minutes the ginger brandy snap can be removed from the handle and is ready to eat. Note that I recommend baking each tray separately simply because of this final part of the process. I’ve assumed a limited number of wooden spoons in your household. Of course, if wooden spoons are unlimited then the ginger brandy snaps can be baked all together. If they do firm up before finishing just place them back in the oven for 1 minute to soften.

And that’s all there is to it foodie friends. Easy ginger brandy snaps. Whether you’ve tried them before or not I recommend giving them a go. Only 7 ingredients and around 20-30 minutes from opening the cupboard door to serving on a plate. These ginger brandy snaps can be served on there own or make a yummy fruit mousse to fill them with. They’ll also keep for around a week in a sealed container. Yum!

I do hope you enjoyed this post and give this recipe below. The printable recipe is just a few sections below. If you’d like to be kept up to date with The Yum Yum Club’s new recipes then subscribe to our newsletter at the top of this page. Otherwise, follow us on Facebook and Pinterest by clicking the links.

As always, many thanks for reading and until next time… Steve.

6. Nutritional values

7. Printable recipe