This recipe started out as crackers. I had quite a bit of cotija cheese left from a prior recipe and given that it’s a bit similar to parmesan, I thought to make a cheese cracker. An ever so slightly sweet, crisp wheat cracker spiked with some heat – a Mexican inspired Wheat Thin of sorts. The thing is, the idea was solid but what came out of the oven? Not so much. Though the friends I hoisted my experiments onto disagreed, I thought they were too crispy, too bland and too blah. They liked them but I didn’t think they were quite right and I wasn’t sure how to fix what I saw as the problem. Which was everything. So I gave up and changed direction. You have to know when to throw in the towel on occasion.
STRESSCAKE 