Ginger Brandy Snap
Ingredients:
Butter unsalted
120 gr
room temperature
Glucose syrup
100 gr
Caster SUgar
200 gr
Plain flour
100 gr
Ginger ground
2 pinches
Preparation mode:
- Beat all at once
- Spread on a baking silicon mat or parchment paper
- Bake at 170C for 5-10min depends on size and thickness
- Cool down before snapping
Footnotes:
Can use golden syrup instead of glucose.