« back to encyclopedia search results
A plain or salted hard biscuit suitable for eating with cheese, so named in the U.S.A. because of the crack they make when broken. See 'Biscuit'; 'Cheese'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.