Brandy Snaps with Ginger Cream

Making this classic sweet treat of crispy biscuits is easier than you think – and they’re even more delicious with a twist on the original – with ginger cream filling!


  • 50g butter
  • 50g brown sugar
  • 50g golden syrup
  • 50g flour
  • 1/2 tsp ground ginger
  • Fresh cream
  • 1tbsp crystallised ginger, finely chopped


  1. Heat the oven to 180 degrees C.
  2. Melt together the butter, brown sugar and golden syrup in a saucepan over a medium heat.
  3. Sift the flour and ground ginger into a bowl and make a well in the centre. Pour in the melted butter mixture and mix well.
  4. Drop well-spaced tablespoons of the mixture onto trays lined with MONO Baking Paper. They need a lot of room to spread, so about 4 per tray.
  5. Bake for 8 minutes until golden.
  6. Cool a little then carefully roll each brandy snap around the handle of a wooden spoon, let set then slide off and cool completely on a rack.
  7. Whip the cream to soft peaks and fold through the crystallised ginger. Use a GLAD Snap Lock Sandwich Bag as piping bag (half fill the bag with cream and cut off a corner) or a spoon to fill the brandy snaps.

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