These biscuits are packed full of buttery goodness. They are lightly sweet and very moreish. For the ultimate treat, try dipping them in dark chocolate. Enjoy with a big mug of tea.
This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it. - 10 Dec 2000 (Review from Allrecipes US | Canada)
I found this delicious. Learned after the 1st time I made it to cut in cold butter rather than softened. I also had brown rice flour instead of white rice flour. I didn't put any sugar on top after baking. I worked it with my hands to conform to a circle of 8 inches on parchment paper and cut the time in oven to 30 min. My English guests liked it very much. - 11 Apr 2010 (Review from Allrecipes US | Canada)
Excellent texture - not too sweet - great cookie. - 28 Dec 2002 (Review from Allrecipes US | Canada)