Brandy Snap Biscuits

Brandy snaps are a cinch to prepare and yet people think you’re so clever when you make them. They need to be stored in a totally airtight container as any humidity will soften them. To make brandy snap rolls or baskets, make larger brandy snaps and while still warm, shape around the handle of a wooden spoon or over an inverted cup. When hard, fill with softly whipped cream and serve immediately.

Prep time 15 mins

Cook time 10 mins + cooling

Makes 8


  • 50g butter, chopped
  • ½ cup soft brown sugar
  • 3 tbsp golden syrup
  • ½ cup flour
  • ½ tsp ground ginger
  • To serve (optional)
    • lightly whipped cream
    • strawberries or other fresh fruit
    • icing sugar, to dust


  1. Preheat oven to 180°C fanbake and line 3 oven trays with baking paper. Combine butter, sugar and golden syrup in a pot and cook over medium heat, stirring, until butter melts and sugar dissolves. Set aside for 5 minutes.
  2. When slightly cooled, stir in the flour and ginger. Drop heaped teaspoonfuls of mixture onto prepared trays, leaving lots of room for spreading.
  3. Bake for 5 minutes or until bubbling and a deep golden colour.
  4. Remove from oven and allow to cool flat on trays. If they become too hard to work with, simply return to the oven for a minute to soften.
  5. Once crisp, store until needed in an airtight container with a baking paper or waxed paper divider in between the layers.
  6. To serve, fill with whipped cream and fresh fruit and dust with icing sugar.


This recipe is from new TV series Annabel Langbein The Free Range Cook: Through the Seasons. For more great Annabel Langbein recipes see