Cream cracker
A savoury biscuit with a dock-and-prick pattern.
A cream cracker is a flat, usually square, savoury biscuit. The name refers to the method in which the mixture is creamed during manufacture, and it is traditionally prepared using fermented dough. Cream crackers are made from wheat flour, vegetable oil and yeast, and are commonly served with cheese, corned beef or other savoury toppings, or eaten with butter or margarine or without accompaniment.
Quick Facts
- Country
- Ireland
- Creator
- Joseph Haughton
- Main Ingredient
- Wheat flour, yeast
Facts from the source article.
Lore & Background
The cream cracker was invented by Joseph Haughton at his home in Dublin, Ireland, and then manufactured by William Jacob in a small bakery around 1885. The name 'cream crackers' refers to the method in which the mixture is creamed during manufacture. The cream cracker is traditionally prepared using fermented dough.
Reader's Guide
Cream crackers are popular in the United Kingdom, Ireland, Argentina, Taiwan, Peru, Chile, Brazil, Southeast Asia, South Asia and South Africa. The most widely known cream cracker brand is Jacob's. In Ireland, the Jacob's brand is owned by Jacob Fruitfield Food Group, part of the Valeo Foods Group; in the UK, Europe and North America, it is owned by United Biscuits. Manufacturers in Southeast Asia include Khong Guan, Hup Seng, Hwa Tai, and Jacob's (manufactured by Kraft Malaysia). In South Asia, manufacturers include Ceylon Biscuits Limited, Maliban Biscuit Manufactories Limited (Sri Lanka) and Britannia Industries (India). In South Africa, Bakers is one of the most prominent manufacturers. Purity Factories manufactures cream crackers with lard in Newfoundland, Canada. Cream crackers are known for their distinctive 'dock and prick' pattern, which consists of small holes and perforations on the surface. These holes are made to prevent the crackers from puffing up too much during baking, resulting in their characteristic crisp and flat texture.
Did You Know?
- Cream crackers are traditionally prepared using fermented dough.
- The 'dock and prick' pattern prevents the crackers from puffing up too much during baking.
Frequently Asked Questions
Who is Cream cracker?
A cream cracker is a flat, square-shaped savoury biscuit that first appeared in Dublin around 1885, with Joseph Haughton credited as its inventor. It was brought to the public by initial manufacturer William Jacob.
What are Cream cracker's powers or role?
Its main role in the Irish kitchen is as a versatile savoury base, typically topped with cheese, corned beef, or a simple spread of butter. The word 'cream' in its name actually refers to the manufacturing step where the dough mixture is creamed before it goes into the oven.
Why is Cream cracker important?
It occupies a recognisable place in Irish food culture as one of the most familiar savoury biscuits, rooted in late-Victorian Dublin baking. Its distinctive dock-and-prick surface pattern makes it instantly identifiable and sets it apart from plain crackers.
What are Cream cracker's key ingredients?
The recipe rests on just three core elements: wheat flour, vegetable oil, and yeast. The dough is traditionally fermented before being creamed during production, which gives the finished biscuit its characteristic texture and mild savoury flavour.
More in Irish cuisine 1-24
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced