This is the second time we’ve seen these – surprisingly, the other time was hundreds of kilometres away in Tucumán. There, they called them criollas. Here in Uruguay, when we asked for them, we were told that they were called galletas quadradas – square crackers. Whatever their name is, they’re awesome. Best had as breakfast food IMHO – though they could very well be had at tea time or even lunch in a pinch – they’re rather dense. A touch of salt gives them taste and it looks like a some baking soda is in there to help them rise. We’re dying to find a recipe for them, as this would be something great to take home. Will let you know if we do!
The next day: updated for Spanish spelling.