Deb, do you mean the Rice malt syrup snaps? I couldn't find another recipe (except Anzacs, or Fireside Flapjacks)  Do you follow the recipe to the letter?  Is your oven fan forced? My oven is relatively new, still getting used to the temps with fan forced...
Any tips?

thanks
Love
Sylvia x

Sandra Paterson wrote:

I made these again the other day and they were lovely and crisp (I added a teaspoon of ginger for variety)

I was thinking about the comments above where people have been disappointed with their results for this recipe.  I *think* the one thing that could go wrong is that you could have the butter/syrup mixture too hot when the flour is added - maybe it's worth letting it cool down a bit first?  I melt my butter in the microwave but only till it's just melted, then add the syrup and then leave it a bit.

I have been making there biscuits for about 6 months and have had varied results. I have learned the following, melt the butter and combine the syrup then cool in fridge until cool - cook at slightly lower temperature for a little longer to get a crisp biscuit. If I add fresh grated ginger (favourite) the biscuits come out softer in the middle but a very nice biscuit. Will try the chocolate version!