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Best Water biscuit in Toronto

“Just flour and water—thin, hard, brittle biscuits born from 19th-century ships, still selling over seventy million packets a year.”

Water biscuit

What the real thing tastes like

A water biscuit (Commonwealth English) or water cracker (American English) is a type of savoury cracker. It is named for its simple recipe, consisting of just water and flour. They are thin, hard and brittle, and usually served with cheese or wine. Originally produced in the 19th century as a version of the ship's biscuit, water biscuits continue to be popular in Australia, New Zealand, South Africa, Ireland, and the United Kingdom, with the leading brands (Carr's and Jacob's) selling over seventy million packets a year. Water biscuits are also popular in Chile. In 1801, Josiah Bent began a baking operation in Milton, Massachusetts, selling "water crackers" or biscuits made of flour and water that would not deteriorate during long sea voyages from the port of Boston. His company later sold the original hardtack crackers used by troops during the American Civil War. These were commercial versions/refinements of the hardtack biscuits which had long been used by the British Royal Navy

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Water biscuits are the stripped-down crackers of the savoury world—just flour and water transformed into thin, hard, brittle discs. Born in 19th-century ship's kitchens as a solution to provisions that could survive months at sea, they've become a Commonwealth staple, appearing alongside cheese and wine in dining rooms from the UK to Jamaica to Australia. Their toughness is a feature, not a flaw: Jamaican versions are prized precisely for how resilient they are, eaten with anything and everything.

Order it here when it has

  • minimal ingredient list
  • enduring shelf stability
  • versatile pairing
  • mass market popularity

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