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‘scalded’ biscuit

Biscuit a pâte échaudé, que l'on trouve au nord de l'Ille-et-Vilaine et dans l'est des Côtes-d'Armor.

A craquelin is a biscuit a pâte échaudé, poached in water, then baked. These round savoury biscuits from St-Malo have been made at least since the 16th century, and would have been good to take on a long sea voyage. They have been baked since 1923 in Craquelins de Saint-Malo.

The name comes from the Dutch crakelinc ‘which cracks under the tooth’—or crackers. Other firm crackers you can use for dipping (la trempette) also tend to be called craquelins.

Bread, pancakes, etc


Text © Dana Facaros

Image by Trizek