# Jacob's High Fibre Cream Crackers, 200g ## Commerce action policy **Price:** £2.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/jacobs-high-fibre-cream-crackers-200g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/jacobs-high-fibre-cream-crackers-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Jacob's **Price:** £2.60 GBP **GTIN:** 5000137159614 **Stock:** instock ## Summary Jacob's High Fibre Cream Crackers are a 200g pack of the familiar British cream cracker, the everyday kitchen-cupboard base for cheese.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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. ## Description Jacob's High Fibre Cream Crackers are a 200g pack of the familiar British cream cracker.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. The Taste Profile Plain Savoury: ●●●●● (5/5) A salted, lightly toasted wheat flavour and nothing more. The cream cracker has been the default British base for a long time precisely because it does not intrude. Layered Crispness: ●●●●○ (4/5) The blistered surface and the flaky break come from a layered dough and the docking holes that let steam out during the bake. It breaks in sheets rather than shattering. Grain Character: ●●●○○ (3/5) The fibre version has a little more to say than a white cream cracker does. There is a nuttier, slightly coarser note behind the salt. Sweetness: ●●○○○ (2/5) Only the faint background sweetness any baked wheat carries. This is a savoury pack in every sense. Teas.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 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. Ideal Brewing Conditions 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 Butter first: a cream cracker with cold butter is the traditional serve, and the layered structure means the butter sits in the flakes rather than sinking straight through. Then cheese: a mature cheddar is the default and a strong one is fine, because there is nothing in the cracker to argue with it. Sturdy enough to load: this is a thicker, stronger base than a table water cracker, so it will take a heavy topping without snapping in the hand. Soup and stew: the other traditional use, crumbled in or eaten alongside, and one a thin cracker cannot manage. The Tea Break A strong black tea: a breakfast blend or an assam, with milk. The classic accompaniment and still the right answer. Butter makes the pairing: a dry cream cracker beside tea is austere, and a buttered one is a proper snack. Any tea will do: there is nothing in this cracker to overrun a lighter cup, so a green tea or a Darjeeling is on the table if that is what you have. No sugar: a savoury cracker and a sweet cup pull in opposite directions. 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. Safety And Purity Anyone buying for a specific dietary reason should read the panel rather than the front of the box. On the word cream: it is part of the style name and not an ingredient claim. Do not read it as a statement that the pack contains dairy, and do not read its presence or absence as an allergen answer either way. The label settles that. Ingredients and dietary suitability: 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. ## Product Questions Is there cream in a cream cracker?It is also not an answer in the other direction. How much fibre is in it?Read the box. Is the fibre version worth the extra?That depends on a number neither of us has. If fibre is not the reason you are buying, buy the plain one. How many crackers are in the pack, and how are they wrapped?The pack is 200g net and the count and inner packaging are printed on the current UK pack. Why does it have little holes in it?Those are docking holes and they are structural. They let steam escape during the bake so the sheet stays flat instead of ballooning, which is what produces the characteristic blistered, layered square rather than a puffed biscuit. Which cheese goes with it?Any of them. There is nothing in a cream cracker to argue with a strong cheddar or a blue, and it is sturdier than a table water cracker so it will take a heavy load without snapping in the hand. Butter first, then cheese, is the traditional order. And which tea?A strong black tea with milk is the classic, and buttered cream crackers beside a proper mug of tea is one of the small fixed points of British eating. Anything lighter also works, because there is nothing here to overrun a delicate cup. Can I have them with soup?Yes, and it is one of the two things this cracker has always been for. A cream cracker is thick enough to crumble into a bowl or eat alongside without disintegrating, which a thin table water cracker cannot manage. 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 snap, and a plain cream cracker takes that treatment better than a seasoned one because there is no coating to spoil. Is it wholemeal?There is a slightly nuttier, coarser note than a white cream cracker has, but that is our own assessment of how it eats rather than a statement about the flour. Where is it made?Printed on the current UK pack. Jacob's is the name most closely associated with the cream cracker in Britain, but that is company heritage and not a statement about where this pack was produced. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy476 kcalFat19.3gof which saturates9gCarbohydrate63.1gof which sugars0.8gFibre6.4gProtein9.2gSalt1.7gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsThe cream cracker bakethe productA 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 packA 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. ## Flavour Science The outer layer is close to nothing, and that is the design. A plain wheat cracker with no fat coating and no seasoning produces very few volatile compounds once it has cooled, so an open pack smells faintly of toasted flour and no further. As with every plain cracker, aroma is no guide to freshness at all and the snap is the only honest test.The flavour spike is salt over toasted wheat, arriving immediately and finishing quickly. The layered structure matters more here than the flavour does: a cream cracker is made from a dough folded into layers and docked with holes that let steam escape in the oven, which is why the surface blisters and why it breaks in flakes rather than shattering. That structure is what lets butter sit in the cracker instead of soaking straight through it, and butter is most of what this pack is for. The fibre version carries a nuttier, slightly coarser note behind the salt than the white version does.The base structure is clean, short and slightly drying, which is the reason butter is traditional rather than optional. A cream cracker eaten dry finishes austere and asks for something, and that something is fat: butter, cheese, or the liquid of a bowl of soup. Once it has it, the finish reads generous instead of bare.Getting it right in the cup. Butter first, cheese second, strong tea alongside. That order is not sentiment: the cracker brings salt and structure, the butter brings the fat its dry finish is asking for, and the tea brings the astringency that cuts both. A breakfast blend or an assam with milk is the classic and still the right answer, though unusually for this shelf a lighter cup also works, because there is nothing in a cream cracker to overrun a Darjeeling or a green tea. Leave the sugar out. On a board, go as strong as you like with the cheese and load the cracker properly, since this is a sturdier base than a table water cracker and will take the weight. Soup is the other traditional use and a thin cracker cannot manage it.How water and temperature change it. A cream cracker stales by taking moisture out of the atmosphere rather than by drying out, which is the opposite of what bread does, so an open pack goes soft rather than hard and a humid kitchen ruins it faster than a warm one. Temperature matters mainly for the butter rather than the cracker, since cold butter will not spread on a cold cracker and tearing one is annoying. On the drink side, hard water flattens the astringency of a black tea, and that astringency is doing real work against the butter here, so in a hard water area brew a minute longer. ## Recipe Ideas Five ideas cover the buttered cracker and strong tea this pack has always been for, a cheese plate, crackers with soup, a plain crumb you season yourself and the oven trick that brings a softened pack back. Recipes, born here first Buttered Crackers and a Strong Mug of Tea 5 min 1 plate Easy You'll need 4 Jacob's cream crackers, at room temperature Cold salted butter 1 mug strong breakfast tea Milk Method 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 10 min 4 Easy You'll need 12 cream crackers A mature cheddar, sliced thick Cold butter Pickle or chutney Method 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 5 min 2 Easy You'll need 6 cream crackers 2 bowls of soup or a thick stew Butter, optional Method 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 10 min Tops 1 dish Easy You'll need 8 to 10 cream crackers 30g butter, melted Pepper, herbs or mustard powder 1 baking dish Method 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 8 min 1 pack Easy You'll need The softened crackers 1 baking tray 3 to 4 minutes in a hot oven Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._