Yes.
I thought it might, perhaps, come to the graham cracker.
Neither a cookie (biscuit) nor a cracker.

sigh.

My work is never done.

Comments

Scot said…
If its any help, Webster's dictionary defines it as:
a slightly sweet cracker made of whole wheat flour
Who'da thunk it?

Now I really want to know, Linda, what do you all make cheesecake crust out of?
Anonymous said…
bb

have decided to make a Aussie version of smores

*anzac biscuits in place of graham crackers

marshmallows - check

**cherry ripe bars in place of hershey bars

*the smell of anzac biscuits baking in the oven attracts offspring to the kitchen so i am cheating with store bought this time

**cherry ripes are nothing like hershey bars but i am a card-carrying cherry-ripe addict so why fight it

Scot - in a past life i did use sweet biscuits to make the bases for cheescakes - but then i met a very wise woman who suggested i cut to the chase and just eat the condensed milk. life changing i tell you

Word verification is "cohokero" which i think is latin for 'eat chocolate' so i am off to make aussie smore for desert tonight
Paola said…
Of course ... Graham crackers, unavailable here as well (Italy) but very good indeed for that Sweet/Salty flavour.

Linda seems to have found her way to the S'Mores ...

The blogesphere, my favourite places.
blackbird said…
A Cherry Ripe seems like a gourmet addition.
We don't have Cherry Ripes HERE.
Cherry Ripes are THE BOMB. THE SHIZ. ACE.

Seriously, they are my pick of any chocolate bar. And now they do a dark chocolate version which is EVEN better.

Scot - we make our cheesecake bases out of a sweet plain biscuit such as one we have called a 'Nice' (pronounced like the city, not the non-descript word we use to cover the fact we think something is horrid but don't want to offend) or something called a Marie (as in Maaa reee) - which I suspect is probably about as close to a Graham cracker as we get - which we then mix with melted butter. Because that's what cheesecake needs. More fat.