Meaning of cracknel in English:


Pronunciation /ˈkrakn(ə)l/


  • 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.’
    • ‘Round cracknels were given to festival participants.’
    • ‘Reginald stared dismally at the biscuit-tin, which now presented an unattractive array of rejected cracknels.’
    • ‘Suddenly Rudolf, his mouth blocked up with cracknels, took out a stamp album from under his jacket, and spread it before me.’
    • ‘Visible everywhere since they are sold by street vendors are the cracknels, often dusted with coarse salt or poppy-seeds.’
    • ‘And take with thee ten loaves, and cracknels, and a cruse of honey, and go to him.’
    • ‘Primarily, the cracknel was oval and was produced in three basic types: solo, with salt, or with poppy-seed.’
    • ‘The mouth of Francis felt dry inside, just as if he had been eating cracknels, he explained afterwards.’
    • ‘Among the latest achievements of the Committee are the kosher cracknels made for export.’
    • ‘Dip the pieces of cracknel in milk, spread sesame on them and place them on a baking pan.’
  • 2A brittle sweet made from set melted sugar, typically containing nuts.

    ‘This composition of black tea, pieces of cracknel and aroma lead you to believe you have an exquisite praline in your cup.’
    • ‘Place a third cracknel and sprinkle the top with icing sugar, then run a little fruit sauce round the edges of the dessert.’
    • ‘My brothers tended to go for the caramels and cracknels, which pleased me no end.’
    • ‘One of the thinks i would like to do is perfect the chocolate cracknel recipe.’
    • ‘The coating of unbaked cinnamon-seasoned cracknels was produced using a conventional method according to the following recipe.’


Late Middle English alteration of Old French craquelin, from Middle Dutch krākelinc, from krāken ‘to crack’.