Cracknels – An 18th Century Cookie to Celebrate Independence

Fourth of July 2020 left many traditions altered or completely ignored as firework shows were cancelled and neighborhood barbecues went unplanned. However, one tradition I was still able to keep up despite new regulations was baking cracknels.

The fact that we celebrate the Fourth of July, and not the 2nd, or 6th, or even 2nd of August is interesting in itself. July 2, 1776 is the actual day Congress declared independence. July 4 is the day they finalized the text. July 6 is the day the Declaration was first published in a newspaper (the Pennsylvania Evening Post). August 2, 1776 was the date it was signed.

But colonists then would still have celebrated on the fourth of July. Why? Because that was the date written, and then printed, on the Declaration of Independence.

Regardless of when you are making them, or which day you are celebrating, these cracknels are delicious. As an 18th century recipes, these treats are something the colonists themselves could have eaten in response to the Declaration of Independence.

This recipe was originally from Colonial Williamsburg’s recipe blog. (Note: the blog has been updated, and no longer includes this particular recipe. But they have other fantastic recipes found here!)

As CW’s introduction says, the term cookie was actually derived from a dutch word. Before “cookie” was popular, the sweet discs might be called cakes, or in this case, cracknels.

Colonial Williamsburg’s Modern Adaptation of Elizabeth Moxon’s recipe:

• 1 1/2 cups flour
• 1 cup sugar
• 4 Tbsp. butter
• 1 large egg
• 1 Tbsp. caraway seeds

Note: Mix the dough with your hands! No excuses, the recipe told you so:)

1. Pre-heat oven to 325 degrees and line cookie sheet(s) with parchment paper.
2. Combine flour, sugar and caraway seeds in a bowl until well mixed.
3. Cut in butter. Beat egg slightly and add to flour, sugar and butter mixture.
4. Work the dough with your hands until the mixture holds together. If you find that the heat of your hands is not bringing the mixture together, you can beat one more egg and add a little bit at a time and work until the dough holds together [For my doubled recipe, I used 3 eggs]. This mixture will be stiff, so it is important not to add any more moisture than necessary.
5. Taking a small portion of dough at a time, roll out to 1/8″ thick on a lightly floured surface. Cut out dough with a 2 1/4 inch biscuit cutter [or glass!] and place on a parchment lined cookie sheet 1/2-1″ apart. Dough does not spread during baking [it’s true!].
6. Bake 8-10 minutes or until lightly browned around the edges. Cookies will be soft to the touch.
7. Allow to cool slightly on the cookie sheet before removing to wire racks to cool completely. As the cookies cool they will become hard and crisp.
8. Yield: using a 2 1/4″ cookie cutter, about 7 dozen cookies.

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Chewy and sweet, with the slight crunch of caraway seeds, the cracknels are very popular with my family. At first, I was doubtful that the caraway seeds would be an improvement. They might be a bit of an acquired taste, but now I wouldn’t want to leave them out.

This recipe is so easy and fun to make. You could definitely use it as a base for other add-ins if you wanted to go a more modern route. Thanks CW!

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Recipes

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Andrlik, T. (2012). Reporting the Revolutionary War: Before it was History, it was News. Naperville, IL: Sourcebooks.