|Cracker or biscuit|
Cream crackers with garlic-herb cheese spread
|Place of origin:|
|Wheat flour, yeast|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
A cream cracker (also known as a water biscuit) is a flat, usually square savoury biscuit. It is similar to a matzo, but it contains yeast and is typically thicker and approximately 8 cm square. 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.
They are made from wheat flour, palm oil and yeast, and are commonly served with cheese or other savoury topping such as Marmite or Vegemite. They are also eaten with butter or margarine or without accompaniment. An average cream cracker contains about 35 kcal.
They are popular in the United Kingdom, Ireland, Southeast Asia and South Asia. The most widely known cream cracker brand is Jacob's. The Jacob's brand in Ireland is owned by Jacob Fruitfield Food Group, part of the Valeo Foods Group, and in the UK it is owned under licence by United Biscuits. Manufacturers in Southeast Asia include Khong Guan, Hup Seng, Hwa Tai, and Jacob's (manufactured by Kraft Malaysia). Manufacturers in South Asia include Maliban Biscuit Manufactories Limited (Sri Lanka) and Britannia Industries (India).
- Kate Mepham; GKCrossword Telegraph Weekend; 14 June 2008