Preheat oven to 170°C. Line two baking trays with silicone baking sheets or baking paper.
Gently melt the butter, RMS and glucose syrup in a small saucepan over low heat.
Sift the dry ingredients into a large bowl.
Beat the egg in a small bowl then add butter/syrup mixture and vanilla extract and whisk to combine. Add to the dry ingredients and mix using a firm spoon until the mixture comes away from the sides of the bowl and forms a dough.
Using a teaspoonful of the mixture at a time, roll into balls and place onto prepared trays. Flatten the biscuits down slightly. The flatter you press them, the crunchier they will be as they only spread a small amount during cooking. You can also roll the dough out on a lightly floured bench and cut into shapes using a biscuit cutter if you prefer.