Definition of the word cream cracker

The expression "cream cracker" refers to a type of biscuit commonly found in the United Kingdom and Ireland. The word "cream" here does not refer to dairy cream but rather to a type of spread made from rendered beef or pork fat, called "bovril" or "margarine". In the mid-19th century, British soldiers serving in Canada and India faced the challenge of preserving food for long periods of time during transportation. Joseph Baptista Wright, a baker from Gloucester, England, came up with a solution. He discovered that by adding water to a dough and baking the result, he could create a biscuit that would harden sufficiently to survive the journey, without becoming stale. He also added vegetable oil or beef dripping to the mixture, which gave the biscuits added sustenance and appeal. These biscuits quickly gained popularity among soldiers due to their extended shelf life, and they became known as "Wright's biscuits" or "hard tack". In the late 1800s, a company called Peek Freans, which later became part of the multinational confectionery company Cadbury, began commercial production of these biscuits, which became known as "cream crackers". The term "cream" was used due to the spreads used to enhance the flavor of the biscuits. Today, cream crackers remain a staple in British households, popularly served with afternoon tea or used as a base for cheese and onion dip or scotch eggs. The origins of the term "cream cracker" may seem odd to those unfamiliar with the spreads used in the recipe, but it serves as a reminder of the history of British army biscuits and their transformative journey into a beloved snack.