Water crackers

Water crackers are a type of cracker that originated in the United Kingdom. They are made from flour and water, hence the name "water cracker". They are often used as a base for cheese and other toppings in appetizers and hors d'oeuvres.

History

Water crackers were first made in the United Kingdom during the Industrial Revolution. They were a staple food for sailors due to their long shelf life. The simple ingredients and baking process allowed them to be produced in large quantities and stored for extended periods.

Production

The production of water crackers involves mixing flour and water to create a dough. The dough is then rolled out thin and cut into individual crackers. These are then baked until they are crisp and dry. The lack of fats or oils in the dough contributes to the cracker's light, crisp texture.

Uses

Water crackers are often used as a base for canapés and other appetizers. Their mild flavor and crisp texture make them an ideal backdrop for a variety of toppings, including cheese, pâté, and smoked salmon. They are also commonly served with wine as part of a cheese board.

Varieties

While traditional water crackers are made with just flour and water, there are now many varieties available. Some are flavored with herbs or spices, while others may include additional ingredients like sesame seeds or poppy seeds. There are also gluten-free versions made with alternative flours for those with dietary restrictions.

See also

• Cracker (food)
• Cheese and crackers
• Canapé

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