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[Clansgian AT wmconnect.com]

> >Anyone familiar with the intricacies of thin biscuits?

In the local parlance, 'thin' as it refers to biscuits is 'short'.  A very 
thin crunchy biscuit is 'short bread'.  

One of the best desserts of all is to make seven or more short biscuits about 
10" in diameter.  Then stew up some peeled and cored apples until they form a 
thick applesauce (no sugar is necessar).  Then alternate a layer of short 
bread and a layer of apples.   Put it away for a day to let it all marriage 
up 
and then slice it like a cake.

James