Brandy Flip

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, combine sugar and a generous pinch of freshly grated nutmeg, then add butter and any binding agent such as egg white or flour, mixing until a smooth, spreadable batter forms.

Drop small teaspoons of batter onto the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.

Using the back of a spoon or an offset spatula, gently spread each portion of batter into a very thin, even round approximately 2 inches in diameter.

Bake in the preheated oven until the edges turn golden brown and the centers appear set and lacy, watching carefully to prevent burning.

Remove the baking sheet from the oven and allow the wafers to cool on the pan for 1-2 minutes until they are just firm enough to handle.

While still warm and pliable, carefully lift each wafer with a thin spatula and optionally curl them around a rolling pin or dowel to form a scroll shape, then allow them to cool completely until brittle.

Store the finished Brandy Flips in an airtight container at room temperature to preserve their crisp, delicate texture.