They are thin, hard and brittle, and usually served with cheese or wine.

[1] 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.

[2] 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.

Jamaican water crackers are uniquely tough and are eaten with various meals, drinks and snacks.