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.[1]
They are made from wheat flour 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. They are popular in the United Kingdom, Ireland, Southeast Asia and South Asia. The most widely known cream cracker manufacturer is Jacob's Bakery Ltd, a subsidiary of Jacob Fruitfield Food Group in Ireland and United Biscuits in the United Kingdom. In turn, United Biscuits is now owned by two venture capital companies, Blackstone and PAI. Each Jacob's cracker contains 34 kcal. 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). The name Cream Crackers refers to the method in which the mixture is creamed during manufacture.