|Place of origin||United Kingdom|
|Main ingredients||golden syrup, flour, ginger, cream, sugar, butter|
|Cookbook: Brandy snaps Media: Brandy snaps|
Brandy snaps are a popular snack or dessert food in the United Kingdom, Ireland, Australia and New Zealand. They are edible, often tubular, brittle, sweet, baked casings that are typically 10 cm long and 2 cm in diameter. They are served filled with whipped cream.
They are commonly made from a mixture of golden syrup, flour, ginger, cream, sugar, butter, and lemon juice. A variation on the recipe included bicarbonate of soda, egg and self-raising flour instead. They cooked on a moderate heat and are baked briefly as a flat disc that is then rolled while still hot and soft. The whipped cream can be sweetened with brandy or vanilla.
Brandy Snaps are referred to in a recipe as early as 1802. An early Victorian etymology was as follows:
BRANDY-SNAPS, a small cake of gingerbread. Probably brand-schnap, from being burnt, not for the real or supposed presence of brandy.
"Brandy Snap" is a popular sweet snack sold at the Annual Hull Fair every October. The product sold at Hull Fair has traditionally been made by Wright and Co  at its Bridge End Works in Brighouse, West Yorkshire.
- Constance Spry and Rosemary Hume, The Constance Spry Cookery Book, London, J M Dent & Sons 1956 (reprint 1961), p.788
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