Preheat oven to 325F/160C (conventional oven).
Cream the butter, lard/shortening and sugar together until light and fluffy.
Add the syrup, boiling water and vanilla and mix well.
Add all the dry ingredients and stir until combined.
Roll into small balls (about 2 tsp of dough in each). This should make about 32 individual biscuits. Place on a lined baking sheet. Leave plenty of room, as they will spread as they bake.
Bake at 325F/160C for approximately 10 minutes or until golden.
Leave on the baking tray for a couple of minutes, then transfer to a wire rack to cool.
When cool, sandwich together with buttercream. I made my buttercream with 55g butter/110g icing sugar/1 tbsp milk/¼ tsp vanilla. Add 1-2 tbsp cocoa powder if you opt for a chocolate filling.