Give your biscuits a name and tell us about your recipe.
Knekkebrød (Norwegian Crispbread) and Cheese Combo – I discovered from my Ancestry DNA that I am 20% Scandinavian! So, I decided to try a play on my heritage (which must go back to the Vikings of old) with a crispbread that has been a staple for the Swedes and Norskies for five hundred years. I made the cheddar crackers to meet the requirement for 48 savories and because they were fun to make! Both of my efforts were delicious (they've all been eaten–long gone!) with a slathering of cream cheese or as stand-alone goodies.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I consider baking an exact science. I'll throw extra or substitute vegetables into a pot of beef soup, but for baking, I bake "by the (recipe) book."
Tell us about how you added a Wisconsin twist to your creation.
I honored my ancestry to make a crispbread recipe that the early Scandinavians who settled in Southwest Wisconsin probably brought with them. And the cheddar crackers, of course, were made with Wisconsin cheese.
How did you do?