These biscuits are simple to make and absolutely delicious. The best part is that the dough is easy to handle. Cut the biscuits into any shape you prefer.
Happy enough with the recipe, makes a simple but nice tasting biscuit. My problem with it was that the dough was far too wet to roll or cut, I ended up having to put a lot more flour in to be able to mould it. Apart from that it holds a perfect shape once cooked. - 22 Jul 2011
Works with gluten free flour but need alot more flour as its too wet to roll or use cutter - 18 Dec 2015
Whipped these up in no time! The brown sugar made them much tastier and chewier than a sugar cookie made with white sugar. Like others, I rolled the dough between parchment paper to make it easier on myself... cut the cookies there and simply lifted the parchment paper onto the cookie sheet. Easier cleanup, and no mushed shapes! The cookies held their shapes well during cooking, even the ones I'd used the melon baller on. I highly recommend this recipe. - 14 Jan 2003 (Review from Allrecipes US | Canada)