Brandy Snaps

Preparation info

  • Difficulty


  • Makes


    Depending on Size

Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

You may mould these crisp biscuits easily to any shape you fancy, or any size – a teaspoonful is good for petits fours. A 6 in (15 cm) biscuit cooled over an upturned sugar bowl will provide a container for syllabub or sorbet, and convert a scoop of ice cream into a creditable dessert.


  • 4 oz (100 g) granulated sugar
  • 4 oz (100 g) unsalted butter
  • 4 oz (100 g) golden syrup
  • 4 oz (100 g) plain flour
  • ¼ oz (7.5 g) ground ginger
  • juice of ½ lemon
  • 1 tablespoon brandy


  1. Melt the sugar, butter and syrup together.
  2. Warm the flour. Add this, the ginger, lemon juice and brandy, to the melted butter, and mix together.
  3. Spoon the mixture, 6 in (15 cm) apart, on to a greased baking tray, and bake for 10 minutes at 350°F (180°C) Gas 4 until brown.
  4. As they cool, lift the biscuits with a palette knife on to a rolling pin so that they set in an attractive and fairly uniform shape.