Did you know that they no longer make Gerber's or Nabisco's Zwieback Toasts (toddler's teething biscuits)? The reason I want this product is because I make the most fab sour cream walnut cheesecake with a zwieback and walnut crust from a recipe my sister gave me in 1971 and made a zillion times, but obviously not in the last year or so. My son is coming to visit and begged me to make it for his lovely new wife. The distinctive taste must be recaptured, alas, by substituting ready-made or making my own biscuits, but from what?
What would you recommend? I'm not fond of graham crackers or 'Nilla wafers' crust, too sweet and artificial tasting, and the Mandelbrot I make (soft biscotti) has the right texture but has almonds, pistachio's, or filberts, so there's a nut flavor conflict and it is always heavy on the anise seed and anisette in them too. I've never tried it without nuts (or by subbing walnuts) or without the anise since there is a lot of both in my dough.
I'm not sure what made those twice baked rusk biscuits have that particularly unique flavor - wheat germ, brown butter, nutmeg, what? Definitely not cinnamon, and it is not just toasted whole wheat bread! If you have an old box in your pantry perhaps you could list the ingredients for me? Or, give me your suggestions for this crumbly cheesecake base. Please, and thank you.