One of the mysteries of the English language finally explained.
1A light, crisp, savoury biscuit.
- ‘The boiling and frying technique remained in use in the Middle Ages for making cracknels, which were small, crisp, sweet biscuits.’
- ‘The mouth of Francis felt dry inside, just as if he had been eating cracknels, he explained afterwards.’
- ‘And take with thee ten loaves, and cracknels, and a cruse of honey, and go to him.’
- ‘Dip the pieces of cracknel in milk, spread sesame on them and place them on a baking pan.’
- ‘Suddenly Rudolf, his mouth blocked up with cracknels, took out a stamp album from under his jacket, and spread it before me.’
- ‘Among the latest achievements of the Committee are the kosher cracknels made for export.’
- ‘Round cracknels were given to festival participants.’
- ‘Visible everywhere since they are sold by street vendors are the cracknels, often dusted with coarse salt or poppy-seeds.’
- ‘Reginald stared dismally at the biscuit-tin, which now presented an unattractive array of rejected cracknels.’
- ‘Primarily, the cracknel was oval and was produced in three basic types: solo, with salt, or with poppy-seed.’
2A brittle sweet made from set melted sugar, typically containing nuts.
- ‘One of the thinks i would like to do is perfect the chocolate cracknel recipe.’
- ‘My brothers tended to go for the caramels and cracknels, which pleased me no end.’
- ‘This composition of black tea, pieces of cracknel and aroma lead you to believe you have an exquisite praline in your cup.’
- ‘The coating of unbaked cinnamon-seasoned cracknels was produced using a conventional method according to the following recipe.’
- ‘Place a third cracknel and sprinkle the top with icing sugar, then run a little fruit sauce round the edges of the dessert.’
Late Middle English: alteration of Old French craquelin, from Middle Dutch krākelinc, from krāken ‘to crack’.
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