Margaret Fulton’s Brandy Snap Recipe

You probably would’ve noticed by now that I don’t bake very often. I don’t normally do sweet things, not because I don’t like sweets… I am just a HUGE fan of savoury dishes! However, this weekend I’ve decided to treat ourselves to something out of the ordinary.
I’ve decided to attempt making brandy snaps using a Margaret Fulton recipe because I had brandy snaps at a wedding three weeks ago and absolutely loved it! These also make a great treat for an afternoon tea, and right now, as I write this blog entry, I am comfortably seated on my couch on a lazy Saturday afternoon – munching on these freshly made Brandy Snaps – and sipping a hot cup of black tea. Aaahhhh… can weekends get any better than this?
Note: There’s a little skill involved in timing the baking so the biscuits don’t stick to the trays. To ensure brandy snaps stay crisp, store in an airtight container once cooled.
80g unsalted butter, chopped
1/3 cup caster or brown sugar
1/3 cup golden syrup
1/3 cup plain flour, sifted
1 tsp ground ginger
Grated rind of 1/2 lemon
300ml pure cream, whipped

Preheat oven to 180C or 160C fan. Grease two baking trays and round handles of three wooden spoons (the larger the better).
Combine butter, sugar and golden syrup in a saucepan and heat on medium for 1-2 mins, until butter melts. Cool until lukewarm. Stir in flour, ginger and lemon rind until combined.
Make three brandy snaps at a time. Place 1 tsp of mixture onto one prepared tray. Using a metal spatula, spread into an 8cm disc. Repeat twice more, allowing room for spreading. Bake for 5-8 mins, until golden brown. Stand for 1 min, until set a little.
Using a broad-bladed knife or metal spatula, ease snaps from tray. Working quickly, wrap each one around prepared spoon handle, smooth side down. Before completely set, slip off brandy snaps and cool on a wire rack. Repeat with remaining mixture, alternating trays (one tray should be in oven while you curl snaps from tray just cooked). Store in an airtight container until ready to fill.
Pipe whipped cream into both ends of brandy snaps to fill. Arrange on a platter and serve.

11 thoughts on “Margaret Fulton’s Brandy Snap Recipe

  1. Thank you all for your kind comments šŸ™‚ And to be honest, I have no idea why these are called “brandy” snaps without brandy, haha. I even tried googling! And that's just what it's called, lol.


  2. Please excuse me while I wipe the drool off my keyboard! These look so beautiful, dreaming of the crispy sweet biscuit and rich cream filling. That is food heaven for me.


  3. blog post gives a fair history of the brandy snap… it implies they used to be made with brandy, but it wasn't seen to be essential to the taste so it was omitted (also was cheaper this way.)Also apparently Brandy Snaps were originally flat… the curled ones being instead called “Jumbles”.I've seen recipes where the whipped cream centre is laced with brandy – probably retains more of the brandy flavour this way.


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