{
    "id": 1074109,
    "title": "Jacob's Cornish Wafers Crackers, 150g",
    "slug": "jacobs-cornish-wafers-crackers-150g",
    "type": "product",
    "url": "https://teas.co.uk/product/jacobs-cornish-wafers-crackers-150g/",
    "modified": "2026-09-25T23:29:51+01:00",
    "excerpt": "Jacob's Cornish Wafers are a 150g pack of rich, flaky crackers, good enough to eat with nothing but butter.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), and it may contain milk. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Two things about the name mislead: it is not a thin crisp wafer, and Cornish is part of what the product is called rather than a statement about where this pack was baked, which is on the label.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage, cheese and tea pairings are also published in the detailed Q and A tab below.",
    "content_text": "Jacob's Cornish Wafers are a 150g pack of rich, flaky, layered crackers.It is not a wafer in the thin, crisp sense that the word normally implies, and the word Cornish is part of the product's name rather than a statement about where this pack was baked. What it is, in our own assessment of how it eats, is a thick, rich, crumbling cracker that behaves more like a savoury shortbread than like a cream cracker. That difference comes down to fat. The practical consequence runs right through the page: it is a pack to eat rather than a pack to build on. The Taste Profile\n\nRichness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The lead, and the reason this pack is in our range at all. There is more going on here than in any other plain cracker on the shelf.\nCrumbling Break: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) It shatters into crumbs rather than snapping into halves. That is the fat in the dough doing its work, and it is both the appeal and the mess.\nSavoury Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Salted and baked deep enough to stand on its own with nothing on it, which very few plain crackers manage.\nStructure Under Load: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) The honest weakness. Load it with a thick wedge of cheese and it will break in your hand. This is not a building cracker.\n\nTeas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Jacob's Jacob's is the name most closely associated with the British cracker, and Cornish Wafers is the richer, more generous corner of that range rather than its workhorse. That is company heritage and positioning; it is not a claim about where this particular pack was made, and we are not going to let the word Cornish do that work by implication. If the origin matters to you, it is printed on the box. The fat used, the flour, the allergen advice, any certification marks and the country of origin must all be read off the current UK pack. This is a new brand for our shelves, and crackers are a new category for us entirely. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nWeight: That sits in the middle of our cracker range, and given how much richer this pack is than a plain cracker it is reasonable rather than generous.\n\nNot a wafer either: in our own assessment this is a thick, crumbling cracker rather than a thin crisp one. Anyone expecting a delicate wafer will be surprised, and mostly pleasantly.\nWhere it sits: the eating end of our cracker range rather than the building end. If you want to construct something, buy a cream cracker and keep this for eating with butter.\n How Does Jacob's Cornish Wafers Crackers, 150g Compare to: \n\nCarr's Table Water Crackers, 125g: The exact opposite philosophy, lean and neutral where this is rich and assertive. Table water protects a delicate cheese; Cornish Wafers would flatten one.\n\n Ideal Brewing Conditions A rich cracker asks the drink to do something a plain one does not: cut through the fat rather than simply accompany it. That narrows the field considerably, and it puts a properly strong black tea at the top of the list for once on a savoury page. The Cheeseboard Serve \nButter alone is enough: a Cornish Wafer with a little cold butter is a complete thing, and the most honest way to find out whether you like the pack.\nCheese thin, not thick: a mature cheddar works well in a thin slice. A thick wedge will break the cracker, and no amount of care with the knife changes that.\nAvoid the delicate cheeses: a mild brie or a fresh goat's cheese will be flattened by a cracker this rich. Those belong on a table water.\nOver a plate, not over a rug: it crumbles enthusiastically. That is the trade for how good it is to eat.\n The Tea Break \nA strong black tea: an assam or a properly brewed breakfast blend. The astringency is doing real work here against the fat rather than just keeping the cracker company.\nMilk optional, sugar never: milk softens the meeting pleasantly; sugar beside a rich savoury cracker is simply wrong.\n\nA smoky blend works: the deep bake and a lapsang meet each other halfway, and it is worth trying if you have one open.\n Getting It Right in the Cup \nRoom temperature: the fat that carries the aroma goes dull when cold, and the aroma is a real part of what you bought.\nStorage: sealed, cool and dry, and this one matters more than most. Fat in a bake is the part that goes tired with age, so a Cornish Wafer has two ways to disappoint rather than one.\nReviving a soft pack: three or four minutes in a hot oven restores the texture. It cannot restore a tired flavour, so if the aroma has gone the pack has genuinely had its day.\n\nBest with: cold butter, a strong mug of tea and a plate underneath.\n Safety And Purity On the word Cornish: it is part of the product's name. It is not a statement about where this pack was baked, and we will not let it become one by implication. The country of origin is printed on the current UK pack. Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), and it may contain milk. Check the current UK pack before purchase; formulations and allergen advice can change. Nutrition: our description of it as rich is a judgement about how it eats rather than a figure, and the panel on the pack is the only reliable source for the numbers.",
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                "title": "Product Questions",
                "content": "Does Cornish mean it is made in Cornwall?It is part of the product's name and we will not let it become an origin claim by implication. If the origin matters to you, read the box rather than the name. Is it actually a wafer?Not in the thin, crisp sense the word usually implies. In our own assessment of how it eats it is a thick, rich, crumbling cracker that behaves more like a savoury shortbread. Anyone expecting a delicate wafer will be surprised, and mostly pleasantly. How many crackers are in the pack, and how are they wrapped?The pack is 150g net and the count and inner packaging are printed on the current UK pack. Which cheese goes with it?A mature cheddar in a thin slice. Avoid the delicate cheeses, because a mild brie or a fresh goat's cheese will simply be flattened by a cracker this rich. And avoid thick wedges of anything, because the cracker will break before it reaches your mouth. And which tea?A strong black tea, and here the astringency is doing real work against the fat rather than just keeping the cracker company. An assam or a properly brewed breakfast blend is the answer. A green or a white tea will be overwhelmed. Can I just eat them with butter?It is the best thing to do with the pack and the honest way to decide whether you like it. A rich cracker with a little cold butter is a complete thing, which is not true of a cream cracker or a table water cracker. Why does it crumble so much?Fat in the dough. A lean cracker snaps into halves and a cracker carrying real fat shatters into crumbs instead. It is the same physics that makes shortbread short, and it is both the appeal of the pack and the reason you want a plate underneath it. Can I load it up?Not really, and this is the honest weakness. A thick topping will break it in your hand and no amount of care with the knife will change that. If you want to build something substantial, a cream cracker is the right pack and costs less per gram. Mine have gone soft. What went wrong?Nothing was wrong with the pack. Crackers stale by taking moisture out of the air rather than by drying out, so an open pack goes soft rather than hard. Three or four minutes in a hot oven restores the texture, though it cannot restore a tired flavour: fat is the part of a bake that ages, so if the aroma has gone the pack has had its day. Is the crumb good for anything?Pressed onto a piece of fish or scattered over a gratin it browns beautifully, and you can be sparing with the butter because the fat is already there. Do you publish the nutrition figures?No. The panel printed on the pack is the only reliable source."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), and it may contain milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oil (Palm), Wheat Starch, Salt.Typical values per 100g, as publishedPer 100gEnergy533 kcalFat29.1gof which saturates14.1gCarbohydrate57.6gof which sugars0.4gFibre2.7gProtein8.9gSalt0.8gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsFat in the doughthe characterThe defining component. Fat is what makes the bake crumble rather than snap, what carries the aroma so an open pack smells of something, and what makes this worth eating with nothing on it. Which fat is used is on the label.Savoury baked basethe bodyThicker and deeper baked than a cream cracker, which is what gives it enough of its own character to stand alone and too much to sit under a delicate cheese.The namenot dataCornish is part of what the product is called rather than a statement about where the pack was baked, and wafer does not describe how it eats. Neither word is treated as information on this page.Pack: Best before the date printed on the pack, and best resealed once opened.Characterising components shown. Our description of the pack as rich is a judgement about how it eats rather than a figure.Sourcing & blend. Jacob's Cornish Wafers Crackers, 150g is the richer, more generous corner of a range better known for the plain cream cracker, and it sits at the eating end of our cracker selection rather than the building end. The word Cornish belongs to the product's name and not to its origin, which is on the box. The pack you receive is the current UK retail pack rather than an import made to a different recipe.What is in Jacob's Cornish Wafers Crackers, 150g, and what is not:In: thick, rich, crumbling savoury crackers, 150g to the sealed pack.Not a wafer as the word is usually meant: our own assessment is a thick crumbling cracker rather than a thin crisp one, and we would rather set the expectation than let the name set it wrongly."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Jacob's Cornish Wafers Crackers, 150g is built in three layers, and every one of them is shaped by the same thing: this bake carries more fat than any other cracker in our range.The outer layer is unusually present for a cracker, and that is the fat at work. Fat both generates aromatic compounds during a bake and holds onto them afterwards, so where a table water cracker smells of essentially nothing, an open pack of these gives a warm, rich, baked lift.The flavour spike is short and full at once. The salt lands immediately, the rich, baked depth arrives with it rather than behind it, and the whole thing is over quickly because the cracker breaks down so fast in the mouth. That speed is a consequence of the crumb rather than the flavour: a fatty dough shatters into crumbs instead of snapping into halves, which is the same physics that makes shortbread short. The result is a cracker with enough going on to be worth eating plain, which is a thing very few plain crackers can honestly claim.The base structure is a lingering rich note that outlasts the crumb, and it is exactly why the pairing advice on this page is narrower than for the plain crackers. A rich finish sits on the palate and changes whatever comes next, so a delicate cheese placed on top of it never gets heard, and a delicate tea beside it is simply overwhelmed.Getting it right in the cup. A rich cracker asks the drink to cut the fat rather than merely accompany it, which narrows the field. A properly brewed assam or breakfast blend is the answer, and for once on a savoury page the astringency is doing real work rather than keeping the cracker company. Milk softens the meeting and is fine; sugar beside a rich savoury cracker is simply wrong. A smoky blend meets the deep bake halfway and is worth trying. Green and white teas will be overwhelmed. On the board, a mature cheddar in a thin slice works and a mild brie does not, because a cracker this rich flattens a delicate cheese. Keep toppings light for structural reasons as well as flavour ones, and eat it over a plate, because it crumbles enthusiastically.Like every cracker it stales by taking moisture out of the atmosphere rather than by drying out, so an open pack goes soft rather than hard and a humid kitchen is worse for it than a warm one; three or four minutes in a hot oven drives the moisture back off and the texture returns as the crackers cool. The second mode belongs to the fat, which goes tired with age in a way that flour does not, and the oven cannot reverse that. The test is the aroma: a softened pack that still smells rich and baked is worth reviving, and one that smells of nothing has had its day. On the drink side, hard water flattens the astringency of a black tea, and that astringency is the thing cutting the fat here, so in a hard-water area brew a minute longer or the cup will lose the exchange."
            },
            {
                "title": "Recipe Ideas",
                "content": "Recipes, born here first\n\n \n Cold Butter and Nothing Else\n \n How to make Cold Butter and Nothing Else with Jacob's Cornish Wafers.\n \n 3 min\n 1 plate\n Easy\n \n \n \n You'll need\n \n 3 or 4 Jacob's Cornish Wafers, at room temperature\n Cold salted butter, sliced thin\n A little flaky salt, optional\n \n \n \n Method\n \n Warm the crackers to room temperature, because the fat that carries the aroma goes dull when cold.\n Slice the butter rather than spreading it, which avoids breaking a cracker that crumbles readily.\n Eat them over a plate. This pack crumbles enthusiastically and that is the trade for how good it is.\n Decide here whether you like the pack, because this is the honest test of it.\n \n \n \n \n\n \n The Strong Tea Break\n \n How to make The Strong Tea Break with Jacob's Cornish Wafers.\n \n 5 min\n 1 plate\n Easy\n \n \n \n You'll need\n \n 4 Cornish Wafers\n 1 mug assam or strong breakfast tea\n Milk, optional\n \n \n \n Method\n \n Brew the tea properly strong, since the astringency is cutting the fat rather than just keeping the cracker company.\n Add milk if you like, which softens the meeting without spoiling it.\n Leave the sugar out entirely. Sugar beside a rich savoury cracker is simply wrong.\n Skip the green and white teas, which will be overwhelmed.\n \n \n \n What you'll end up with: One of the two packs in this range that genuinely needs a robust cup, and it rewards one.\n\n \n Thin-Sliced Cheddar, Not a Wedge\n \n How to make Thin-Sliced Cheddar, Not a Wedge with Jacob's Cornish Wafers.\n \n 8 min\n 2\n Easy\n \n \n \n You'll need\n \n 8 Cornish Wafers\n A mature cheddar, sliced thin\n A sharp pickle, on the side\n Apple, sliced\n \n \n \n Method\n \n Slice the cheese thin rather than cutting wedges, because a thick topping will break the cracker in your hand.\n Choose a mature cheddar over a delicate cheese, since a mild brie would simply be flattened by a cracker this rich.\n Keep the pickle on the side so its liquid does not soften the crumb.\n Assemble as you eat rather than in advance.\n \n \n \n What you'll end up with: A cheese plate built around the cracker's limits rather than against them. Thin slices, strong cheese, no towers.\n\n \n The Richest Crumb in the Range\n \n \n \n 12 min\n 2 fillets\n Easy\n \n \n \n You'll need\n \n A handful of Cornish Wafers\n 2 fish fillets or 1 baking dish\n Parsley or thyme\n Lemon\n \n \n \n Method\n \n Crush the crackers to a coarse crumb in a bag with a rolling pin.\n Add far less butter than you would to a plain cracker crumb, or none at all, because the fat is already in the bake.\n Press onto the fish or scatter over the dish with the chopped herbs.\n Bake until browned and squeeze lemon over at the table.\n \n \n \n What you'll end up with: Browns better than any other crumb in our range and needs almost no added fat to do it.\n\n \n Bringing a Softened Pack Back\n \n How to make Bringing a Softened Pack Back with Jacob's Cornish Wafers.\n \n 8 min\n 1 pack\n Easy\n \n \n \n You'll need\n \n The softened crackers\n 1 baking tray\n 3 to 4 minutes in a hot oven\n \n \n \n Method\n \n Smell the pack first. If it still smells rich and baked it is worth reviving; if it smells of nothing the fat has gone tired and the oven cannot fix that.\n Spread the crackers in a single layer on a dry tray, with no oil and no butter added.\n Heat for three to four minutes to drive off the moisture they have taken out of the air.\n Cool them completely on the tray, since the texture returns as they cool rather than while they are hot.\n \n \n \n What you'll end up with: Texture recovered, provided the aroma is still there. This is the pack where the smell test decides whether to bother."
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