Small, grain-based snacks are a minefield of confusion.
Take your average biscuit.
To those of us in the US, this conjures up images of fluffy white mounds of bread- or scone-like baked goods, made with leavening of some kind and usually with significant vertical relief. Flaky is generally a positive. These often come smothered in gravy of some kind, or piled high with strawberries and whipped cream. Butter, jelly, honey, all can be applied to great effect.
The British biscuit, or biccie [British person says this should be bickie], as it is endearingly referred to, is closer to what we call a cracker in its savory form, but also often resembles what may be called a cookie when sweet. Its defining attributes are that it is flat, and usually has some bit of crunch to it, separating it from other flat, sweet and generally softer cookie-type edibles.
I skittered down this rabbit hole via a short but intense fling with crackers over the last week, brought on by the presence of both hummus and flavored cream cheese: feta, kalamata olives, roasted red peppers. Love.
I required some vehicle to transfer to the mouth. Something sturdy, with a bit of a bite, but not so intense that it overpowers. Something portable, for packed lunches. Something tasty.
You'd be surprised at how few cracker recipes I came across delving into my cookbooks. Or maybe not. Buying crackers is ordinary, not may people have the time or interest to make them, probably.
Making them yourself accomplishes a lot of good things, though.
It lets you decide exactly what goes into them.
Want to use healthy grains?
Want lots of spice? Want no spice?
They're really not that hard to make, and they don't take a lot of time.
Plus, as with many things, they're much tastier when you make them yourself.
These biscuits are from Gary Rhodes' The Complete Rhodes Around Britian, an interesting mix of classic British dishes and new interpretations. Despite the fact that his haircut makes him look like Sonic the Hedgehog, don't let that fool you - this is good stuff.