Remember Brandy Snaps, the retro crispy tubes filled with light whipped cream? Give them a mint, lime and rum twist to the party and make them into Mojito Snaps! They’re a lot easier to make than you think.
This recipe came about when I was flicking through Classic British Bakes in my old edition of the Be-Ro Flour Home Recipes. I stopped at Ginger Snaps.
Do you remember these? We remember them in Scotland as Brandy Snaps. When I saw the recipe, a waft of nostalgia hit, as I recalled my parents going mad for Brandy Snaps when they’d see them stacked up at one of our favourite bakeries in Edinburgh’s Stockbridge.
Why not make them for your Mum for Mother’s Day or Dad on Father’s Day? They’ll adore that delicious touch of nostalgia. I get the same reaction when serving this Macaron Berry Trifle.
Brandy Snaps Filling
So I decided to go a bit retro for a wee party and, inspired by a recent homemade batch of Mojito Macarons (see below), I thought about mint, lime and a splash of rum for the whipped cream filling.
Put them together and what do you get? Elements of a Mojito. We could call them Mojito Snaps – although it doesn’t quite sound the same. However, they’re not just good but easy to make too! With the rum, they are strictly for adults only. However, the alcohol can easily be omitted and the recipe still works well.
Why is it Called a Brandy Snap?
You can just imagine why they’re called snaps. They snap into the most messiest of delicious pieces, cream getting everywhere. It just isn’t possible to eat one without it snapping into delicious little bits and leaving gorgeously messy fingers.
As for the Brandy part of its name, it’s apparently not referring to Brandy at all. Instead, the name refers to them being branded, as in burnt, according to John Brockett’s Glossary of North Country Words (Newcastle, 1846).
Brandy Snaps vs Cannoli
These little fragile caramel Cannoli-like rolled tubes are simply divine with their light filling of whipped cream with a hint of Brandy. Although they look a bit like Cannoli in that they’re rolled and stuffed with cream, the mixture for making the tubes isn’t at all the same.
Like Brandy snaps, cannoli tubes are also made up of butter, sugar and flour. However, cannoli tubes add Marsala, egg, cocoa powder, and a touch of vinegar – while the snaps add Golden Syrup, a little baking powder and a tiny amount of Brandy which is optional.
Mojito Macarons (Lime and Rum)
While sticking to a Mojito theme, I made a batch of Mojito macarons (one of my favourite recipes in my book, Teatime in Paris) which are particularly boozy and, like these Mojito Snaps, strictly reserved for adults only. For more, see Macaron Talk.
So imagine a soft whipped cream with lime zest, fresh mint and a bit o’ rum to twist around brandy snaps to Mojito Snaps!
What Can Be Substituted for Golden Syrup?
Golden Syrup is from the UK. It’s an inverted sugar syrup and general substitutes are light corn syrup or brown rice syrup in the USA. However, both honey or maple syrup can sometimes be used as an alternative, but it depends on what kind of recipe you need it for.
So after experimenting using other syrups and honey with this recipe, the result still looks the same but the taste is nothing like what it should taste like. As a result, I don’t recommend any substitute other than Golden Syrup if you want the genuine taste of Brandy Snaps.
How to Make Brandy Snaps with Brandy
The recipe instructions look long on the recipe card below but I’ve just spent more time explaining each step in detail. They’re easy peasy! The recipe below uses just a teaspoon of Brandy or Rum in the Brandy snap tubes. If you want them without the alcohol, I’ve experimented without and it works well too. It’s just the flavour that isn’t as authentic.
How Long Do Brandy Snaps Keep?
These brandy snaps can keep for up to 3 days in an airtight container. They hate humidity, so line the tin with greaseproof paper to avoid them sticking together. Just prepare the cream just before you plan to serve them.
Oh, and when you open up that airtight container, get these wafts of nostalgia flooding in. I often just stand with the lid open and sniff their distinctive perfume from the box. It’s my Madeleine de Proust, that nostalgic return to a delicious childhood moment via your favourite foods. Do you know what I mean?
Brandy Snaps with a Mojito Filling
Brandy Snap Tubes
- 50 g (2oz) Butter unsalted
- 40 g (1.5oz) Sugar
- 2 tbsp Golden Syrup (Lyle's) No substitutes! See NOTES
- 50 g (2oz) Plain flour (all-purpose)
- 3/4 tsp Baking powder
- 1 tsp Golden rum or Brandy (optional)
Whipped Cream Mojito Filling
- 300 ml (10.5fl oz) Whipping Cream (30% fat) chilled
- 2 drops Mint extract (optional)
- 1 tbsp Golden rum
- 1 tsp lime zest (from one untreated unwaxed lime)
- 1 tbsp fresh mint leaves finely chopped
To make the Brandy Snap Tubes
- Preheat oven to 180°C/360°F/160°C fan/Gas 4. Either lightly grease a (non-stick) baking tray or even better, top the baking tray with a silicone mat. Lightly oil 2 metallic handles of a spatula, ice cream scooper or the likes, or a wooden spoon.
- Place a bowl in the fridge for the whipped cream.
- In a saucepan, melt together the butter, sugar and Golden Syrup.
- When melted together, remove from the heat and stir in the remaining ingredients. Leave to cool for a couple of minutes so that it’s easier to spoon the mixture out.
- Using 2 teaspoons to push out the batter, place small heaps on the baking tray, ensuring each is spaced WELL APART (they spread a lot during cooking), ideally about 8cm/3 inches apart.
- Bake in the oven for 8-10 minutes, keeping an eye on them towards the end, as it all depends on your oven. I found 7 minutes was too short, as they were not brown enough and 8-9 minutes was just right. Another minute, they would start to burn around the edges, which is to be avoided.
- Leave to cool them slightly still on the tray. Using a spatula, check when they’re ready by testing on the side. If the batter moves, then they’re still too hot so wait another minute or two. Ideally they’re perfect WHEN STILL WARM. Gradually lift each snap off the tray and, using the oiled handle(s), roll each completely around them still directly on the warm tray. As the others will harden quickly, making it too hard to roll, just place them back in the oven for about 30 seconds to reheat.
- Prepare another baking sheet repeating steps 4-6 until finished.
Mojito Cream Filling
- Before serving, whip up the cream in the chilled bowl using an electric whisk to firm peaks. Add the zest, mint extract (if using) and rum and whisk together for a few more seconds. Fill each cavity with the whipped cream, either using a spoon or better still, with a piping bag and star tip.
- Garnish each snap with the chopped fresh mint and serve immediately. Makes about 16.
This post was first published 15 March 2017 but is now updated.