|Type||Cracker or biscuit|
|Place of origin||Ireland|
|Main ingredients||Wheat flour, yeast|
|Cookbook: Cream cracker Media: Cream cracker|
A cream cracker 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, South Asia and South Africa. 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, Europe, 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). Manufacturers in South Asia include Ceylon Biscuits Limited, Maliban Biscuit Manufactories Limited (Sri Lanka) and Britannia Industries (India), and in South Africa, Bakers is one of the most prominent manufacturers. Purity Factories manufactures cream crackers with lard in Newfoundland, Canada.
- Kate Mepham; GKCrossword Telegraph Weekend; 14 June 2008