These are crisp, buttery oat biscuits that have a curve that forms as they cool. Very elegant and tasty.
This one is a treasure, tried it for the first time tonight, and crunchy and great as is, but am planning to try some variations like adding a bit of ground nuts such as hazelnuts or pecans, almonds, pistachios, or walnuts, etc., or even a bit of finely shredded coconut. With the ground hazelnuts it could be heaven to sandwich 2 with Nutella in the middle! Or dipped in chocolate as some others suggested...dusted with cinammon, cocoa powder, what ever seems good to you...all kinds of possibilities to play with! Some additions may change the consistancy somewhat, will have to experiment to find out, but when I do, I'll report in. Enjoy!!! - 28 Feb 2010 (Review from Allrecipes USA and Canada)
A great and easy recipe. Be careful not to use more than rounded tsp and leave a lot of room (5" or so) on the cookie sheet since they really spread out. This recipe works best when cookie sheet also pre-heated and very lightly greased or sprayed. Can leave on the cookie sheet while you're curling them so others won't harden before you curl. Powdered sugar (after cooling) is a nice touch - 10 Jan 2008 (Review from Allrecipes USA and Canada)
Very easy to make. An alternative is to make them double with chocolate as "glue" and serve with ice cream. - 07 Jan 2007 (Review from Allrecipes USA and Canada)