Brandy Snaps

• 110 grams (3¾ ounces) unsalted butter, at room temperature
• 170 grams (6

Prepare your mise en place.

Combine the butter with the corn syrup and brown sugar in a medium heavy-bottomed saucepan over medium heat, stirring with a wooden spoon for about 3 minutes, or until the butter has melted and the sugar has begun to dissolve. Stir in the flour, ginger, brandy, and pepper and continue to heat until all the ingredients have blended into a batter. Remove