Sandra from Tomah, WI (2018 Week 8: Biscuits)




Tomah, WI

Baking Challenge

48 Crackers

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?

Rocked it.