Blackcurrant & Cream Brandy Snap Boats

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Rich, delicious Blackcurrant & Cream Brandy Snap boats. Baked in just 8 minutes.

Heat the butter, Sugar and syrup on a low heat until the sugar has dissolved, take off the heat and stir in the flour, ginger and Lemon.

Place small blobs on a lined baking tray, be sure to leave plenty of space between each blob ( see video) They will spread while baking.

After just 8 minutes you end up with beautiful delicate lace discs. They will be very hot, and at first will feel flimsy, so handle carefully.

To make boats, quickly drape over a rolling pin before they start to firm up. Leave for 2 minutes.

Fill with cream, add jam, sprinkle with the Cinnamon sugar mix & drizzle with melted milk chocolate.

Prep Time20 mins
Cook Time8 mins


  • 50 g unsalted butter
  • 50 g Golden Syrup
  • 50 g Demerara sugar
  • 50 g Plain flour
  • 1 tsp Ginger
  • 1/2 tsp Lemon


Preheat the oven to 160°c

Melt the butter, sugar and golden syrup together in a large saucepan on a low heat.

When the sugar has totally dissolved, remove the pan from the heat and allow to cool for 2 minutes.

Stir in the flour, ground ginger and lemon juice, stir well.

Drop teaspoon size blobs on a lined baking tray.Leaving plenty of room between each ( See video)

Bake for 8 minutes.

Let the snaps sit for a few moments ( 20 seconds should do it) then lift and drape over a lightly buttered rolling pin, leave until hardened, (around 2 minutes)

Whip the icing Sugar and Double Cream and Vanilla until thickened.

In a bowl mix together the brown sugar and cinnamon.

Melt a handful of milk chocolate squares in the microwave for around 30 seconds until melted

Fill the boats with cream, a dollop of Blackcurrant Jam, sprinkle with the Cinnamon sugar mix & drizzle with melted Milk Chocolate

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