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Thursday, May 6, 2010

Cream Crackers - Back To The Basics

Cream Crackers 4

Cream Crackers 6

Cream Crackers 3

There is a myriad of emotions and memories associated with the trusted Jacob's / Khong Guan cream crackers and here are a few of them...

1.Milo dipping, Coffee dipping - do we all remember how we would dip the square crackers into our hot beverage and munch away at the soggy biscuit.
2.The image of the signature retangular tin is indelible. They also used to be our trusted secret safe boxes where we would stash away rolled up cash, precious gold trinkets and not forgetting dusty old love letters.
3. Donations to Orphanage and Old Folks Home - Practical food for the under previledged.
4. Poor man's food - the last moldy piece of cream cracker in the tin is often featured as the ultimate symbol of destitution in movies and dramas.
5. To the kids, this was the most boring biscuit we've ever grown up with - how we would always long for the lemon cream sandwich biscuits, the wafer bars and for the more affluent families,Danish butter cookies....

Fads come and go. For a while, everyone was crazy over cupcakes, macarons and what not but at the end of the day,it is the simple and good that prevails. I bet for most of us, the trusted pack of Kong Guan cream cracker is a standard item in our larder ... next to the instant noodles. There is something wonderfully comforting and reassuring about the cream cracker. When the hunger pang strikes in the afternoon or in the middle of the night, this would be the healthy and trusted option we reach out for. That explains why, most office pantries would stock these boring but cheap snacks. The last time I went for my annual health check- up at a posh downtown health screening center,  these humble snacks were served at the coffee  table together with cereal and sandwiches after the blood test.

Obviously more varieties are now available in the market. My favourite would be the Khong Guan wheat cream crackers and the butter cream crackers. Retaining the original crispy outside and slightly softer center texture, cream crackers today are more fragrant and flavourful. They come  in smaller 3 slices handy packs now which makes it easier to carry around for a quick pick-me-up and are 'enriched' with calcium, vitamins and what not... And honestly, when I start, I can't stop at one slice - such a far cry from the old days where I would honestly say that this was my least favourite biscuit!

I did a quick search on Tastespotting and Foodgawker for a cream cracker recipe and couldn't find one. I guess this is one those humble accessible snack which no one has bothered to make. I eventually found Mercy's cream cracker recipe on Recipezzar and decided to give it a try.

I was a little concerned by the simplicity of the recipe and worried that it would be tasteless. Suprisingly, it was pretty tasty and my neighbour's kid liked it. However, I do have to say that the texture is far from the Kong Guan/ Jacob's texture. I remember reading somewhere that this cracker which originated from Dublin, is made with wheat flour and yeast. I suppose the yeast is responsible for the definitive light puff-like outer layer and the softer center.

Picnik collage
I shall keep searching and hopefully I will be able to get closer to the Khong Guan or now Julie's crackers :).

Cream Crackers 1(100)

Recipe :
2 cups cake flour
1 teaspoon salt
1 1/2 teaspoons sugar
1 teaspoon baking powder
2/3 cup heavy cream

1.Preheat the oven to 350°F.
2.Use an ungreased cookie sheet.
3.Combine the flour, salt, sugar and baking powder in a bowl, stirring with a fork.
4.Slowly add the cream while continuing to stir; mix well until the dough holds together in a ball (if the dough is still too crumbly, add another tablespoon of cream).
5.Turn the dough onto a lightly floured surface and.
6.Roll it out to a thickness of about 1/8 inch.
7.Using a cookie cutter or a large drinking glass, cut the crackers into 3 inch rounds.
8.Place the crackers on the cookie sheet, and prick the center of each cracker twice with the tines of a fork.
9.Bake on one side for 8 minutes, turn the crackers over with a metal spatula, and bake for 6 to 8 minutes more, or until the crackers have several golden spots and are slightly colored on the edges.
10.Remove and place on a rack to cool.


Zurin said...

so cute Shirley!!! we always have cream crackers at kids will grow old remmbering them 'when Mummy was too lazy to make anything so she bought cream crackers and tell us to make milo to dip in when we're hungry!' good or bad? im nt quite sure! LOLOL

Kitchen Corner said...

Oh!! So cute! I don't know how it taste but it's very very cute indeed! I never think to make my own cracker before. May be shall try out your recipe. Thanks for sharing. Cheers!

Sonia ~ Nasi Lemak Lover said...

I like Khong Guan cream cracker too, and my kids love to dip with a cup of Milo. This is a good try, well done.

WendyinKK said...

Yup, the yeast is the thang that makes it flaky.
And all purpose flour should be used.
The kneading process is a bit tricky, to little and you won't get the layers of flakes, too much and it'll be chewy.

Those Khong Guan ones are made with shortening.

As I told you before I've made some cream crackers before... and it's with yeast. I'll show you the layers of flakes I've got much later one... posts are still queuing up:)

Shirley @ Kokken69 said...

Eh, Wendy - post the cream cracker first leh... I still have a few cute cookie cutters which I can play with... :)

Edith said...

Hi Shirley, I am a reader of your blog. Have something for you. Check it out.

MaryMoh said...

I love these crackers. Would love to make. Thanks for sharing.

petite nyonya said...

these are so cute! yes, many of us practically grow up with cream crackers.

joy the baker said...

these are just adorable! and so simple too! i love how thick they are. just lovely!

Irene's Footprints said...

what a cute cookie cutter you have!

Wish to be your neighbour lei..

: )

tigerfish said...

This fish crackers look similar to the sea animals crackers I bought but your is definitely more natural.

Shirley @ Kokken69 said...

Sea animals crackers..? That's interesting...I haven't seen those.

Pei-Lin said...

Oh, my! These look like the real deal despite the feedback you've given here on these fish ... Very adorable, too! I wouldn't bear eating them up!


M. said...

so cute!!

Lorraine @ Not Quite Nigella said...

Oh I love cream crackers too and your goldfish are too adorable (and match your koi pond too! :)). My friend is unable to get these so I'll pass your site onto her, she'll be ever so thankful!

pigpigscorner said...

These are so cute!! I love dipping this in milo or just eat it with condensed milk.

Carine said...

These are too cute and seems so simple to make! Thank you, I've added it to my website here:


Rabbittrick said...

i nearly laughed out loud when i saw the first picture of the little fishes swimming up to the left of the image. So sweet!


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