Recipe: Cragside Crackle

Have a go at making the Cragside Crackle. This oaty, cinnamon and ginger biscuit, created by the chefs in the tea rooms at Cragside, was inspired by photos of electrical currents as they passed through water captured by Lord Armstrong. As the biscuits bake, the dough splits to create and electrifying crackle affect.

Cakes and bakes
A tray of Cragside Crackle Biscuits
  • Preparation time 15 minutes  (prep. time)
  • Cooking time 15 minutes  (cooking time)
  • Serves 10-12 biscuits


  • 135g/5oz margarine/butter
  • ½ tsp bicarbonate of soda
  • 190g/7oz plain flour
  • ½ tsp ground ginger
  • ½ tsp ground mixed spice
  • ½ tsp ground cinnamon
  • 65g/2oz oats
  • ¼ tsp salt
  • 80g/3oz caster sugar
  • 80g/3oz light brown sugar
  • 1 eggs
  • ½ tsp vanilla essence


For the coating:

  • 1 egg white
  • Approx. 30g/1oz caster sugar


  1. Add the margarine/butter, bicarbonate of soda, plain flower, ground ginger, ground mince spice, ground cinnamon, oats, salt, caster sugar and brown sugar into a mixing bowl and bring together until the mix resembles breadcrumbs.
  2. Then add the eggs and vanilla essence and mix until it becomes a soft dough.
  3. On a floured surface roll out the dough to approximately 1.5cm thick and cut into circles using a scone/cookie cutter.
  4. Place the cut dough on to a lined baking tray, brush with egg white and sprinkle with caster sugar.
  5. Cook for around 15 minutes at 160 degrees Celsius until the biscuits are firms and lightly golden.