Jacob's High Fibre Cream Crackers, 200g
The fibre version is not the plain cracker with a claim printed on it. The coarser grain carries a nutty, faintly bran-like note that a white cream cracker simply does not have, and that changes what it can sit next to: a mature cheddar cut thick, a pickle to the side, a bowl of thick soup it can be broken into without disintegrating on the way down. The squares are folded into layers and docked with those small holes so steam escapes and the sheet stays flat, which is why it breaks into flakes rather than shattering into dust. Those same layers decide the order you load it in: butter first, the wet things second, or they take up moisture and sag before anyone sits down. Allergen and nutrition detail is printed on the box, and that is where we leave it.
Jacob's High Fibre Cream Crackers, in brief.
Jacob's High Fibre Cream Crackers are a 200g pack of the familiar British cream cracker, the everyday kitchen-cupboard base for cheese.
What it is, structurally, is the standard cream cracker: a flat, docked, lightly blistered square built to take butter and cheese and to be eaten without ceremony.
Two things about the name are worth saying plainly, because both are regularly misread.
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. Common questions are answered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Jacob's
Jacob's is the name most closely associated with the cream cracker in Britain, and this pack is the brand on its home ground rather than reaching into a new style. That is company heritage rather than a statement about where this particular pack was made.
The flour used, the fibre figure, 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
- The fibre claim costs you: Whether that is worth it depends on a number neither of us has in front of them.
- Cream is not an ingredient claim: it is part of the style name. What is in the pack is on the label.
- Where it sits: the everyday end of our cracker range. This is a kitchen-cupboard pack rather than a cheeseboard purchase.
- Jacob's Original Cream Crackers, 200g: The same cracker without the fibre claim and a slightly cleaner, plainer flavour. If the fibre is not the reason you are buying, that is the better purchase and we would rather say so.
- Carr's Table Water Crackers, 125g: Thinner, more brittle and more elegant on a board. The cream cracker is the everyday one and the table water cracker is the one you put out for guests.
- Nairn's Gluten Free Original Oatcakes, 213g: An oatcake brings real flavour of its own and is more filling; a cream cracker brings none and is more versatile. Two different ideas at nearly the same price.
Getting It Right in the Cup
- Room temperature: there is little aroma here to lose, but a cold cracker eats dully and butter will not spread on one.
- Storage: sealed, cool and dry. A cracker stales by taking on moisture from the air rather than by drying out, which is why an open pack goes soft rather than hard.
- Reviving a soft pack: three or four minutes in a hot oven restores the snap, and a cream cracker takes this better than most because there is no seasoning or fat coating to be spoiled by the heat.
- Best with: cold butter, a wedge of cheddar and a strong mug of tea, which is what the pack has always been for.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Jacob's High Fibre Cream Crackers, 200g, please cite teas.co.uk.
The story behind Jacob's
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
The cream cracker with butter, beside a strong mug of tea, is one of the small fixed points of British eating, and the reason it works is straightforward. The cracker brings salt and structure and nothing else, the butter brings fat, and the tea brings the astringency that cuts through both. Nothing in that arrangement competes with anything else.
The Cheeseboard Serve
The Tea Break
Made with this tea
Buttered Crackers and a Strong Mug of Tea
- 4 Jacob's cream crackers, at room temperature
- Cold salted butter
- 1 mug strong breakfast tea
- Milk
- Warm the crackers to room temperature first, because cold butter will not spread on a cold cracker without tearing it.
- Butter generously. The dry finish of a cream cracker is asking for fat, and this is completion rather than decoration.
- Brew the tea strong and add milk. The astringency is what cuts the butter.
- Leave the sugar out.
What you'll end up with: One of the small fixed points of British eating, and the reason this pack has been in cupboards for generations.
The Everyday Cheese Plate
- 12 cream crackers
- A mature cheddar, sliced thick
- Cold butter
- Pickle or chutney
- Butter first and add the cheese second, which is the traditional order and the one that stops the cracker going soft under a wet topping.
- Cut the cheese thick. This base is sturdier than a table water cracker and will take the weight.
- Go as strong as you like on the cheese, because there is nothing in the cracker to argue with it.
- Keep the pickle to one side rather than spreading it, so the layers stay crisp.
What you'll end up with: The plain, unfussy cheese plate this cracker was designed around. Nothing here is trying to be clever.
Crackers With Soup
- 6 cream crackers
- 2 bowls of soup or a thick stew
- Butter, optional
- Eat them alongside rather than crumbling them all in, so half stay crisp.
- Crumble the rest in at the end if you want the soup thickened.
- Choose this cracker over a thin one for the job, because a table water cracker disintegrates on contact.
- Butter the ones you are eating dry, which turns them from a side into part of the meal.
What you'll end up with: The other thing a cream cracker has always been for. Thick enough to hold its shape in a bowl.
A Plain Crumb You Season Yourself
- 8 to 10 cream crackers
- 30g butter, melted
- Pepper, herbs or mustard powder
- 1 baking dish
- Crush the crackers to a coarse crumb in a bag with a rolling pin.
- Stir through the melted butter until the crumb is loose rather than wet.
- Scatter over the dish and bake until browned.
Bringing a Softened Pack Back
- The softened crackers
- 1 baking tray
- 3 to 4 minutes in a hot oven
- Spread the crackers in a single layer on a dry tray. No oil and no butter.
- Heat for three to four minutes, which drives off the moisture they have taken out of the air.
- Cool them completely on the tray, since the snap returns as they cool rather than while they are hot.
- Expect a better result than with any other pack in this range, because there is no seasoning or fat coating for the heat to spoil.
Genuinely as good as it was.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 476 kcal |
| Fat | 19.3g |
| of which saturates | 9g |
| Carbohydrate | 63.1g |
| of which sugars | 0.8g |
| Fibre | 6.4g |
| Protein | 9.2g |
| Salt | 1.7g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten). Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Flour (86%) (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Palm, Sunflower), Vegetable Fibre (Inulin, Pea) (3%), Wheat Bran (3%), Salt, Raising Agent (Sodium Bicarbonate), Yeast.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Ingredient | Proportion | What it brings |
|---|---|---|
| The cream cracker bake | the product | A flat, docked, lightly blistered square. The layered dough and the docking holes that let steam escape are what give it a flaky break in sheets rather than a shatter. |
| the claim on the pack | A regulated nutrition claim with a real figure behind it on the panel. It gives this version a slightly nuttier, coarser note than a white cream cracker, and the number itself is on the box. |
Pack: Best before the date printed on the pack, and best resealed once opened.
Characterising components shown.
The pack you receive is the current UK retail pack rather than an import made to a different recipe.
- No flour named: which flour is used is on the ingredient panel. The nuttier note we describe is how the cracker eats rather than a statement about the grain.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Jacob's High Fibre Cream Crackers, 200g, please cite teas.co.uk.
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