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A type of cookie that can refer to several types of products. The first type has a sweet flavor, is smaller and much thinner than a regular cookie, with a consistent texture that does not change.

A popular South American sandwich cookie made with flour and cornstarch dough baked into round wafers.

A thin fan-shaped wafer that has a slightly sweet flavor. It is baked on a special iron, which is much like a waffle iron.

A thin, crispy Italian wafer cookie that is cooked in a pizzelle iron, similar to a waffle iron. The pizzelle iron has a decorative pattern, which is impressed into the cookie when cooked.

A type of cookie that is made with very thin embossed wafers, formed into a waffle pattern that are spread with a sweet syrup and sandwiched together.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

A small, somewhat spicy, very crisp cookie that is flavored with molasses and ginger. It is typically served as a finishing touch to a meal or as an accompaniment for ice cream and/or sherbet.

A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner.

A rolled cheese that is similar in appearance to a jelly roll with a layer of herb or other types of seasonings lightly spread over the top of a flat layer of cheese.

A small cube of dried, fried, or toasted bread that is used as a garnish for soups or salads. Croutons may be seasoned with herbs or spices and can be used as a base for stuffing in poultry.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

An oil that is mostly derived from the seeds of a mustard plant found in India, which differs from the more common seeds that are found in the Mediterranean.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.