Gluten-free Brandy Snap Baskets

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


Time for another retro Kiwi favourite – the good old brandy snap. A relic of the past, which you’ll virtually never see in any self-respecting upmarket cafe, it’s still hugely popular nevertheless. The origin of the brandy snap isn’t entirely clear, though it’s likely they came from Britain, which would account for their popularity in New Zealand and Australia.

Brandy snaps are a unique type of biscuit comprised of golden syrup, sugar, butter, flour, ginger spice and lemon juice. As they bake, they spread rapidly into deep golden lacy discs which are then shaped before they set hard. They’re most commonly shaped into small tubes, into which whipped cream is piped. However, they can be just as easily shaped into ‘baskets’ which make great carriers for more substantial desserts.

And, just by the way, despite the name, brandy is not actually an ingredient. That said, brandy is sometimes added to the whipped cream to flavour it.

Thanks to Mary Berry for her brandy snap recipe which I found on I opted to make baskets and filled them with sweetened whipped cream and some fresh fruit (sliced nectarines and grapes, mixed in with passionfruit pulp). Just for fun, and to help them live up to their name, I added a dash of brandy in with the brandy snap mixture for a little extra ‘kick’. And I also converted the recipe to gluten-free so everyone could enjoy them.

I don’t know why I’ve not tried making brandy snaps before now. I guess I thought they were going to be difficult, but actually they’re pretty easy once you get the hang of them. And, they’re an elegant, light dessert option that can be made at the last minute and yet look totally impressive. Enjoy!



A delightful twist on a classic. They're perfect for a chill treat, filled with whipped cream and topped with fresh fruit. These crispy, sweet baskets are a fantastic way to add a bit of flair to your next hangout or just enjoy a tasty dessert at home.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 8 Baskets
Calories 114 kcal


  • 2 oz butter
  • 2 oz demerara sugar
  • 2 oz golden syrup
  • 1-3/4 oz gluten-free flour blend (or you can use plain flour)
  • 1/2 level teaspoon ground ginger
  • 1/2 tsp lemon juice
  • Optional: 1 teaspoon brandy

To serve:

  • 10.1 fl oz heavy cream
  • 1-2 tbsp icing sugar (confectioner's sugar)
  • 1 tsp pure vanilla extract
  • Fresh seasonal fruit or berries


  • Preheat the oven to 180C (350F). Line two baking trays with baking parchment and lightly oil four appropriately shaped moulds (I used 4 x dariole moulds, but you can use muffin pans).
  • Measure the butter, sugar and syrup into a small, heavy-based saucepan.
  • Heat gently until the butter has melted and the sugar has dissolved (this will take about 10-15 minutes over a low heat). You can check whether the sugar has dissolved by dragging a spoon across the saucepan base – you’ll feel any gritty sugar granules.
  • Take off the heat and leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and brandy (if using) and stir well to mix thoroughly.
  • Drop four tablespoon lots of the mixture onto each of the prepared baking trays to make neat circles, leaving plenty of space for spreading. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a tablespoonful of it (adjust amount depending on the basket size you want) into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers.
  • Bake a tray at a time in the pre-heated oven for about 10-12 minutes, or until the mixture is well spread out, looks lacy and is a dark golden colour (be careful it doesn’t burn though! As they continue to cook on the hot tray, it’s best to take them out a little earlier than later).
  • Remove the tray from the oven and place on a wire rack (and pop the next tray into the oven). Leave the brandy snaps for a minute or so to firm up slightly (check the edges with a small palette knife – it should be firm enough to lift, but pliable enough to shape). When ready, quickly but gently lift each brandy snap using a fish slice or large flat spatula and drape over top of your moulds (or inside the muffin pans). NB: If any of the brandy snaps on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.
  • Remove each brandy basket from the mould once set (takes around a minute) and place on a wire rack to cool. Store the brandy snaps in an airtight tin or container; they will keep for at least a week. Don’t store in the fridge, as they will go soft.

To serve:

  • Add cream to a bowl, along with the icing sugar and vanilla extract and beat until firmly whipped(if it's too soft, it will leak through the holes in the brandy snaps).
  • When ready to serve, spoon whipped cream into baskets and place fresh fruit or berries over top.


Calories: 114kcalCarbohydrates: 14gProtein: 0.2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 46mgPotassium: 6mgFiber: 0.1gSugar: 14gVitamin A: 196IUVitamin C: 0.1mgCalcium: 4mgIron: 0.1mg
Keyword Brandy Snap, Gluten-Free
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.