Water biscuits are baked using only flour and water, without shortening or other fats usually used in biscuit production. They are thin, hard and brittle, and usually served with cheese or wine.
Water biscuits are baked using only flour and water, without shortening or other fats usually used in biscuit production. They are thin, hard and brittle, and usually served with cheese or wine.

This is a list of crackers. A cracker is a baked good typically made from a grain and flour, dough and usually manufactured in large quantities. Crackers (roughly equivalent to savory biscuits in the United Kingdom and the Isle of Man) are usually flat, crisp, small in size (usually 3 inches (76 mm) or less in diameter) and made in various shapes, commonly round or square.

Crackers

Animal crackers are a particular type of small cracker or cookie baked in the shape of an animal, usually an animal one might see at a zoo or circus, such as a lion, tiger, bear, or elephant.
Animal crackers are a particular type of small cracker or cookie baked in the shape of an animal, usually an animal one might see at a zoo or circus, such as a lion, tiger, bear, or elephant.

Brand-name crackers

Triscuit crackers are baked whole wheat wafers.
Triscuit crackers are baked whole wheat wafers.
TUC crackers
Ritz Crackers

Rice crackers

Arare is a type of bite-sized Japanese rice cracker made from glutinous rice and flavored with soy sauce.
Arare is a type of bite-sized Japanese rice cracker made from glutinous rice and flavored with soy sauce.

Beika

See also

References

  1. ^ Osler, W.; Library, Osler (1969). Bibliotheca Osleriana: A Catalogue of Books Illustrating the History of Medicine and Science. Microfiche project - Hannah Institute of Medical Studies. MQUP. p. 314. ISBN 978-0-7735-9050-2. Retrieved October 10, 2017.
  2. ^ Walter, E. (2008). Cambridge Advanced Learner's Dictionary. Cambridge University Press. p. 328. ISBN 978-3-12-517988-2. Retrieved October 6, 2017.
  3. ^ Schroeder-Lein, G.R. (2015). The Encyclopedia of Civil War Medicine. Taylor & Francis. p. 228. ISBN 978-1-317-45709-1. Retrieved October 6, 2017.
  4. ^ Caballero, B.; Finglas, P.; Toldra, F. (2015). Encyclopedia of Food and Health. Elsevier Science. p. 448. ISBN 978-0-12-384953-3. Retrieved October 10, 2017.