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 and stir through thoroughly.
Prepare 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 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 circular, place them onto a wooden rolling pin as soon as you remove from the sheet and allow to cool, alternatively they can be rolled around the handle of a wooden spoon and filled with flavour cream.
Makes: +- 36 depending on size
Tip: If the baking tray is warm, the mixture will spread more easily. If you are only using one tray; grease it only once as the butter from the brandy snaps will be sufficient to prevent sticking.
Note: The snap can also be shaped around a circular object, like an orange or tea cup, to make into a basket shape that can be filled.
