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Brandy Snaps for Christmas

 Here are some brandy snaps I made, and if you’re looking for an easy baking treat, it doesn’t get much easier than this. I rolled these, but you can also leave them flat. They are just as tasty! For good measure, I dipped mine in chocolate… I adapted the recipe from an old Cordon Bleu dessert book. 

Happy Christmas!

Brandy Snaps


  • 230 gm butter (room temperature)
  • 230 gm sugar
  • 230 gm flour
  • 80 gm golden syrup
  • 2 teaspoons ginger
  • 1 tablespoon brandy

What to do:

  1. Heat the oven to 180C and lightly grease a baking tray. 
  2. Put the golden syrup, butter and sugar in a pan and cook over medium heat until the butter is melted and the sugar dissolved.
  3. Remove from the heat and stir in the flour, ginger, and brandy.
  4. Put small, teaspoon portions on the baking pan, about four inches apart. I used a piping bag, which makes things easier, since the dough is a bit sticky.
  5. Bake for 7 minutes, until golden brown. 
  6. Remove and allow to cool on the baking tray for about five minutes before removing. 
  7. That’s it!
  8. If you want to roll them, as I did, butter the handle of a wooden spoon. After you remove the cookies from the oven, leave them for a minute or so (or they will fall apart), then wrap them around the spoon handle, holding them in place until they take the shape. 
  9. If you want to dip them in chocolate, melt about 100 gm chocolate. Transfer to a small cup or bowl. Dip the cookies, and place on a non-stick baking sheet until they are dry. 

Makes about 40 cookies.

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5 Responses to “Brandy Snaps for Christmas”

  1. December 26th, 2008 at 8:18 pm

    Irish Cottage Dreams says:

    Yummy! Everything is tastier with brandy! :)

    Merry Christmas & Saint Stephen’s Day!!


  2. January 3rd, 2009 at 1:39 am

    Daily Spud says:

    Ah, my Mum used to make brandy snaps on special occasions when we were young, like yours but without the chocolate and filled with whipped cream. The recipe may even have come from a Cordon Bleu book – she certainly had quite a collection of the books at one time. So thanks for bringing back a great memory and inspiring me to go and make some of my own!

  3. January 5th, 2009 at 3:06 am

    Emily says:

    They look so crispy and I bet the chocolate really adds that umph. I can’t wait to try them.

  4. February 21st, 2009 at 5:02 pm

    Jean says:

    Brandy Snaps… they brought back happy memories of growing up in England. I learned to make them at a very early age, we filled them with whipped cream too but I’m thinking about several other “delish” alternatives that could be used. Dipping them in chocolate..WOW.. have to try that too.
    Thanks so much, just love this site and taste of Ireland, my Dad’s Mom was from County Cork.

  5. February 1st, 2010 at 1:13 pm

    A Highly Spirited Affair says:

    [...] and sample such things for the greater good of my readers. Besides, I am fond of brandy butter, brandy snaps and I’ve even been known to have the odd brandy alexander, so it’s not like I had a [...]

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).