It’s honestly not that insane to say that the cookie/biscuit, if you include its predecessors, is one of the most important foods in human history.
Essentially every culture had some version of this, made with whatever flour they could grow and process. Such items were portable, long-lasting sources of calories. Ground millet, sorghum, peas, and, eventually, wheat have been used for these hard, flat crackers, which were then rehydrated when it came time to eat. Usually, they were baked twice: once to cook them, at a relatively high heat, and then again for longer at lower heat to fully dry them out.
