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 also tend to be called craquelins.
Image by Trizek