Brandy Snap

A brandy snap is a thin, lacy biscuit made from equal weights of butter, sugar and golden syrup with a small amount of flour and ground ginger, spread thinly and baked until it spreads into a flat, caramelised round. The name is somewhat misleading: brandy is not always included. The biscuit is removed from the tray while still warm and pliable, then shaped or left flat. Once cool it becomes brittle and shatters cleanly. Over-baking makes it bitter. In plated desserts, a flat brandy snap adds a thin, crunchy, caramel note that can be placed on top of a cremeux or mousse without sinking.