> Because neither is right, historically speaking.
> Not even the modern usage of the original French term "biscuit" is.
>
> Historically, "biscuit" was (as the literal translation suggests) 
> "double-baked"
> bread - an extra dry bread created by pre-slicing and baking it a second 
> time,
> to conserve it for long ship travels; in other words: Rusk.
>
> Seems like only the Dutch still got it right.

Is rusk like hardtack? Or is it more like croutons?

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