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Vermouth Snaps

Vermouth snaps. Like brandy snaps, but with vermouth

Vermouth Brandy Snaps Vermouth Brandy Snaps Vermouth Brandy Snaps


Using Vermouth instead of brandy creates a much lighter snaps, and a boozy Chantilly cream complements them nicely.



For the snap:

  • 50g golden caster sugar
  • 50g golden syrup
  • 50g butter
  • 50g plain flour
  • 1 tsp dry rosé vermouth
  • 1/2 tsp ground ginger
  • ½ lemon, zest only


For the Chantilly:

  • 300ml double cream
  • 1tbsp dry rosé vermouth
  • ½ lemon, zest only

Makes 12


  1. Preheat the oven to 180C/350F. 
  2. Line three baking trays with greaseproof paper.
  3. Melt the butter with the sugar and syrup, stirring over a low heat until the sugar dissolves. Remove the pan from the heat and stir in the flour, vermouth, ginger and lemon zest.
  4. Place four levelled-off tablespoons of the mixture onto each baking tray, leaving plenty of space between them. Bake the trays one at a time for 10-12 minutes each or until the snaps are golden-brown. 
  5. Once they’re out of the oven, mold them to create your desired shape whilst they’re still warm. For the classic horn shape, roll them around the oiled handle of a wooden spoon and gently remove once cooled. For baskets, press each snap over an orange or the bottom of oiled upturned bowls, and again remove once cooled.
  6. If the snaps cool too quickly before you have a chance to mold them, just return briefly to the oven to soften again.
  7. To prepare the filling, whip the cream until soft peaks form. Gently stir in the vermouth and whip a little more. Place the cream in a piping bag and fill the snaps. Sprinkle with lemon zest. 


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