The first recipe I tried was for "New York City Rye Crackers." NYC rye bread has a light onion-y flavor, as do these crackers, along with the customary caraway flavor. This isn't my photo---it's from the website where I found the recipe. Click HERE to get it. These are marvelously crisp and flavorful, and if you use stone ground rye flour they have added crunch. Definitely a keeper.
Next up, a cheddar cheese cracker recipe I adapted from a food blog called "A Sweet Pea Chef"--it's her photo at the left and the recipe is HERE. I adapted it by adding two teaspoons of ground hot pepper flakes and a cup of cheddar cheese. How did I know it would work? Well, I didn't, but that's how I ride. Like we say in stage crew" "Fail often to succeed sooner!" Fortunately, these were anything but a failure.
My dear friend Vicki came out to help me (she's a founding member of the Herb Guild and an avid baker) and we decided to make the hot pepper cheddar crackers in the shape of hearts. She patiently rolled the dough out and cut out over 6 dozen. They were good just as is, but when we sprayed them with just a little canola oil and sprinkled them with kosher salt---perfection!
Then we made a savory biscotti recipe from Land O' Lakes Butter. Once again, it's the photo from their website and the recipe is HERE. Sun dried tomatoes, chopped pistachios, cheese, and rosemary combine perfectly in this recipe for a crisp biscotti that's not too hard and begs to be dunked into hot broth. I thought the flavors would be too strong and might compete with soup, but they're subtle without being bland.