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Brandy snaps with lemon cream and berries

Australian Gourmet Traveller recipe for brandy snaps with lemon cream and berries.

By Alice Storey
  • 45 mins preparation
  • 20 mins cooking plus setting, cooling
  • Serves 14
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Brandy snaps with lemon cream and berries


  • 100 gm butter, coarsely chopped
  • 100 gm brown sugar
  • 100 gm golden syrup
  • 100 gm plain flour, sieved
  • 20 ml brandy
  • ½ tsp ground ginger
  • 200 gm crème fraîche
  • 50 ml pouring cream
  • 40 gm pure icing sugar, plus extra for dusting (¼ cup)
  • Scraped seeds of 1 vanilla bean
  • To serve: berries, such as raspberries, mulberries and blueberries
Lemon curd
  • 5 egg yolks
  • 145 gm caster sugar
  • 125 ml lemon juice (about 4 lemons), plus finely grated rind of 1 lemon (½ cup)
  • 80 gm butter, coarsely chopped


  • 1
    For lemon curd, whisk yolks and sugar in a bowl to combine, then whisk in lemon juice and rind. Place in a saucepan, add butter and stir over medium heat until just simmering (5-6 minutes). Strain into a sterilised jar, seal and refrigerate until thick (4-5 hours). Lemon curd keeps refrigerated for 2-3 days.
  • 2
    For brandy snaps, combine butter, sugar and golden syrup in a frying pan over medium heat and bring to the simmer, stirring constantly (1-2 minutes). Remove from heat, add flour, brandy, ginger and a pinch of salt, stir to combine and set aside to cool slightly (10-15 minutes).
  • 3
    Preheat oven to 180C. Drop tablespoons of brandy-snap mixture onto 2 oven trays lined with baking paper (leave space for mixture to spread) and bake, in batches, until golden (8-10 minutes). Set aside to cool a little until slightly firm but still pliable (30 seconds to 1 minute) then, working quickly, lift each brandy snap from tray with a palette knife, drape over the handle of a wooden spoon and wrap around loosely to form a cylinder. Leave until firm (1-2 minutes), then gently slide off handle and set aside. Brandy snaps will keep stored in an airtight container for 1-2 days.
  • 4
    Whisk crème fraîche, cream, icing sugar and vanilla seeds in an electric mixer until soft peaks form. Fold in lemon curd to create a ripple effect, spoon into a piping bag and pipe into brandy snaps. Dust with icing sugar and serve with berries.