Brandy snaps

Put the butter, sugar and syrup in a saucepan and heat gently until the butter has melted and the sugar has dissolved. Cool slightly.
Sift flour, salt and ginger into the mixture and stir well. Add lemon juice and vanilla essence.
Grease a baking sheet and drop teaspoons of mixture at least 10 cm apart.
Bake in preheated 170 °C oven for eight minutes. They should be golden brown but still soft.
Allow biscuits two or three minutes to cool, then lift from the sheet with an oiled sharp knife, turn over and roll around the handle of a wooden spoon.
If they set again on the sheet, reheat in the oven for a minute or two to soften.
Once cold, store in an airtight container until ready to serve.
Put cream cheese in a piping bag and pipe into both ends of the brandy snaps.
Serve at teatime or after a meal, with caramelised oranges.