My last Amber got marked down for not delivering on caramel. I’d over shot on dark crystal malts and dipped into toffee and dark fruits. I’ve added roasted malts to dry out the finish and bring a bit of balance to the malts. Biscuit seems like a great idea, I’d went with crisp low colour chocolate on the UKHBC entry so I could keep the crystal malt % high. I’m going to relook biscuit for the next recipe.