Preheat the oven to 160˚C.

Melt the butter, sugar and syrup together. Allow it to bubble and then cool slightly so that the flour will not cook when added to the syrup.

Sift in the dry ingredients and add the lemon juice and Vanilla Paste. Stir through thoroughly until combined.

Grease a baking slide and place evenly-spaced teaspoonfuls of the mixture onto it, leaving a fair amount of space in between each as they will spread out further on baking. Press down each teaspoonful with clean fingertips to form a thin even circle.

Place in the oven and bake for 8-10 minutes, or until they are golden brown. Remove from oven and leave to cool for 1-2 minutes. Using a spatula, slide the brandy snaps off the tray and place on a surface to cool. If you would like the snaps to be curved, drape them over a wooden rolling pin as soon as you remove them from the sheet and allow to cool. Alternatively, they can be rolled around the handle of a wooden spoon to form a cylinder and filled with flavoured cream.

Tips:
1. If the baking tray is warm, the mixture will spread more easily.
2. You only need to grease your baking tray once as the butter from the brandy snaps will be sufficient to prevent sticking the 2nd time around.
3. The snap can also be shaped around a domed, circular object, like a teacup, to make into a basket shape that can be filled with whipped cream and fruit.