This recipe is part of our Christmas Guide which is full of useful tips and resources to make hosting  dinner on Christmas Day a success.

Who can say no to sweet, ginger flavored biscuit tubes, filled with cream. They’re a fairly simple dessert to make but don’t try to cook too many in the oven in one go. They’ll harden too quickly once removed from the oven and rolling them will be almost impossible.

Prep time: 10 minutes. Cook time: 1 hour.


  • 5 oz golden syrup
  • 4 oz unsalted butter
  • 4 oz brown sugar
  • 2 tsp ground ginger
  • 4 oz all purpose flour
  • 2 cups cream, whipped to stiff peaks
  • 1 cup raspberries


  1. Preheat the oven to 325F. Line a baking tray with non stick baking paper.
  2. Add the golden syrup, butter and sugar to a small saucepan. Heat on low until the ingredients have melted and are combined. Remove from heat and allow to cool.
  3. Sift the ginger and flour into the butter and whisk until smooth.
  4. Add two small scoops of mixture (each should be about 2 tsp) to the baking tray ensuring there is ample space between them. Keep the remaining mixture slightly warm in the saucepan. Bake for 8 minutes until they turn a light golden color. Remove from oven and allow to cool for 1 minute.
  5. Using some vegetable oil, grease the handle of a wooden spoon and then begin curling the brandy snaps around the spoon. You may need to use a palette knife to slide them off the tray before curling.
  6. Once the brandy snap feels set, slide off the handle and place on a wire rack to cool completely.
  7. Repeat with the remaining mixture, cooking two snaps at a time. If you try to bake more at one time, you’ll find the last ones will have set before you get the chance to roll them.
  8. Pipe cream into each brandy snap and garnish with raspberries before serving.

Tip: Brandy snaps are an excellent cook ahead dessert. They store brilliantly in an airtight container for up to 7 days.

3.5/5 (2 Reviews)