Biscuit time again! These are somewhere between a cake and a biscuit to an extent: there's an egg yolk in them and they looked a bit like little flat sponges when they came out of the oven. There was a distinct 'merging' of the biscuits; 18 per baking tray did seem like a lot, and it's not like you can obtain/use giant baking sheets! These were very easy to make; I interpreted the 'few drops' of vanilla extract my way - what did I think would be needed to make them taste of vanilla? I used my nose as my guide. Making 36 equal-sized portions out of a big ball of dough is always a bit of a challenge, and I don't have much of a head for division. I split the mixture into two - one lump per tray and then worked from there. They were as close to equal in size as I could be bothered to get them! I flattened the biscuits out in the oats rather than rolling them in the oats as balls - none of the oats were sticking that way. It's always satisfying when you find something out for yourself. The biscuits soon baked, the ones on the top shelf a bit browner than the others, but not 'overdone' as far as my novice opinion goes. The paler ones were softer when we ate them, but had more of a biscuit 'snap' after storing for a day. I ran a knife between them while they were still soft to retain a bit of a shape to them - I feared there'd just be a pile of broken biscuits at the end of it if I left it until they'd cooled.
Baker's verdict: tasty, very very tasty. Buttery and light and very edible. Easy enough to make.
Husband rating: 8.75/10. Absolutely beautiful but didn't give them a 10 because they're quite simple. Very moreish. Preferred the ones which were under-baked as they were slightly chewy.
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