{
    "id": 1074282,
    "title": "Rakusen's Flame Baked Matzo Crackers, 150g",
    "slug": "rakusens-flame-baked-matzo-crackers-150g",
    "type": "product",
    "url": "https://teas.co.uk/product/rakusens-flame-baked-matzo-crackers-150g/",
    "modified": "2026-09-25T23:30:09+01:00",
    "excerpt": "Rakusen's Flame Baked Matzo Crackers is a 150g pack of unleavened flatbread crackers, flour and water baked fast and hot with nothing to raise them.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten). Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.The blistered surface is what high heat does to a thin dough, and it is why this tastes of baked crust rather than of nothing.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Matzo is flour and water baked fast and hot with nothing to raise it, a tradition that runs through Jewish cooking and is most widely known from Passover. The flame-baked part of the name points at the method rather than the recipe. When a thin dough meets a very high heat, the water in it turns to steam almost instantly, lifting the surface into blisters before the sheet has time to set flat. Those blisters are what give a matzo its uneven, scorched map of light and dark patches, and they are also what give it that particular brittle shatter instead of the even snap of a moulded cracker. It is the oldest trick in baking and it is still the reason this cracker tastes of something rather than nothing. The Taste Profile\n\nPlain Wheat Bake: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The whole flavour, and more of it than the look of the cracker suggests. Dry, cereal-led, closer to the crust of a loaf than to a biscuit.\nBlister and Char: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) The scorched patches carry a faint toasted bitterness that a pale cracker never develops. It is the difference between baked and browned.\nSweetness: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Effectively absent. This is a savoury carrier and it behaves like one.\nShatter: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The loudest cracker on our shelf. Thin, dry and brittle, it breaks rather than bends, which is both its pleasure and its limitation.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Rakusen's Rakusen's is a long-standing British matzo name, and elsewhere in our range its own product naming carries the words of Yorkshire, which is the brand telling you where it comes from rather than us inferring it. That is heritage and positioning. It is not a statement about where this particular pack was baked, which mill supplied the flour or what else runs on the same line, none of which we know. That matters more here than on most products, because matzo is a food with religious certification attached to it in many cases. Both are printed on the pack in front of you, and for this category that is the only source worth trusting. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nWeight: 150g.\n\nThe format, not the flavour: what you are buying is an unleavened, high-heat-baked flatbread cracker. There is no yeast lift, no fat-rich crumb and no seasoning doing the work.\nWhat it is not: not a cream cracker, not a crispbread and not a water biscuit. It is drier and more brittle than any of them, and it is the only one of the four with a tradition behind it.\n How Does Rakusen's Flame Baked Matzo Crackers, 150g Compare to: \nBorder Classic Biscuit Sharing Pack, 400g: The opposite end of the shelf entirely, and the useful contrast: one is for handing round with tea, this is for building something on.\nIsland Bakery Scottish Shortbread Organic Biscuits, 125g: Shortbread is all crumb and fat; matzo is all structure and no fat. They fail in opposite directions, which tells you what each is for.\nBorder Butterscotch Crunch Organic Biscuits, 135g: Matzo has none, deliberately, and that is the entire argument for keeping a pack in the cupboard.\n Ideal Brewing Conditions A matzo is a carrier, so the question is less what to drink with it and more what to put on it. That said, it has a quiet cereal flavour of its own and a very dry finish, and both of those interact with a hot drink in ways worth knowing before you build a plate. The Tea Break \nA light black tea: a Ceylon or a mild breakfast blend, taken without milk. The cracker is dry enough that a heavy, tannic cup makes the whole thing harder work than it should be.\n\nMint tea: the pairing to try if you are eating matzo with soft cheese or a salad topping. It resets the palate between mouthfuls.\nSkip the heavy assams: malt against plain wheat gives you two dry things at once and nothing to bridge them.\n The Coffee Break \nBlack filter coffee: fine, and better once the cracker is topped. On its own the pairing is austere.\nA milky coffee: the better choice, because the milk supplies the fat the cracker does not have.\nAvoid espresso: too short and too intense against something this dry.\nWater is the honest answer: with a topped matzo, a glass of water does more for it than any hot drink.\n Getting It Right in the Cup \nDo not dunk it: a matzo has no fat and almost no structure once wet. It goes from brittle to sodden in about a second, and there is no good stage in between.\nTop it with something soft and fatty: cream cheese, butter, avocado, a soft goat's cheese. The cracker supplies the structure and the topping supplies everything else.\nStorage: airtight and dry, and more urgently than for most crackers. A thin unleavened sheet takes up humidity fast and loses its shatter first.\nRefresh it: three or four minutes in a low oven brings a slightly soft matzo back. It works better here than on any coated biscuit because there is nothing to melt.\nBest with: a topping, a plate, and hands rather than a saucer. It is not a biscuit for a delicate moment.\n Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten). Check the current UK pack before purchase; formulations and allergen advice can change. Certification and religious suitability: both, where they apply, are printed on the pack, and matzo sold for general use is not always the same product as matzo sold for Passover. If that distinction matters to you, read the pack rather than this page. Nutrition: the panel on the pack is the only reliable source.",
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                "title": "Product Questions",
                "content": "What is matzo, exactly?It is an unleavened flatbread: flour and water, baked fast and hot with nothing in it to raise the dough. The tradition runs through Jewish cooking and is most widely known from Passover. What you get is a thin, dry, brittle sheet that tastes of baked crust rather than of any added seasoning, which is why it works as a carrier for almost anything. What does flame baked mean on the pack?It describes the method rather than the recipe. Put a thin dough into a very high heat and the water in it turns to steam almost instantly, lifting the surface into blisters before the sheet can set flat. That is where the uneven scorched patches come from, and it is why the cracker shatters rather than snapping evenly. How many crackers are in the pack?What we can stand behind is the net weight, 150g. What should I put on it?Something soft and fatty, because the cracker brings neither. Cream cheese is the obvious answer and a good one; butter, avocado, a soft goat's cheese, hummus or a thick soured cream all work for the same reason. The matzo supplies the structure and the crunch, and the topping supplies everything else. Can I dunk it in tea?No, and it is the one cracker where we would say so flatly. A matzo has no fat and very little structure once it is wet, so it goes from brittle to sodden in about a second with no usable stage in between. If you want a dunker, a digestive or a plain oatcake is the tool for that job. Which drink goes with it?A light black tea without milk, a green tea or a mint tea. This is one of the few things on our shelf that does not bury a delicate cup, because it carries no sweetness and no fat to get in the way. Skip the heavy assams, which give you two dry things at once, and skip espresso for the same reason. Mine has gone soft. Can I save it?Usually, yes. Three or four minutes in a low oven drives off the moisture a thin sheet has taken up from the air and brings the shatter back. It works better on matzo than on almost anything else in this range because there is no coating to melt and no fat to go greasy. Cool it flat before you eat it. Is it salty?Our reading is that seasoning is not what this cracker is doing; the flavour comes from the bake rather than from the shaker, which is why toppings sit on it so easily. What is matzo brei?A traditional way of using matzo: the sheets are broken, softened and fried with beaten egg, somewhere between an omelette and French toast. It is made savoury with salt and pepper or sweet with cinnamon and sugar, depending on the household, and it is the best answer to a pack that has gone slightly soft. How is it different from a cream cracker or a crispbread?Mainly by what is missing. A cream cracker is laminated and has fat worked through it; a rye crispbread is built on a different grain with a much denser, sandier bite. A matzo is thinner, drier and more brittle than either, with no lift and no fat, so it shatters where the others break. Does the Rakusen's name tell me anything?It tells you this is a long-standing British matzo name rather than an import. Elsewhere in our range the brand's own product naming carries the words of Yorkshire, which is the brand saying where it comes from. Where this particular pack was baked is not something we know, and we do not guess at it."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten). Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Wheat Flour (Calcium, Iron, Niacin, Thiamine), Water.Typical values per 100g, as publishedPer 100gEnergy357 kcalFat1gof which saturates0.2gCarbohydrate79gof which sugars2.8gFibre4.3gProtein10gSalt0gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsUnleavened wheat sheetthe bodyThe whole cracker. A dough with nothing in it to raise it, rolled thin and baked, which is why the result is dense in flavour terms and almost weightless in the hand.High-heat bakethe methodNot an ingredient but the thing that makes the product. Fast, fierce heat turns the water in a thin dough to steam before the sheet can set, lifting blisters and scorching them, which is where the toasted crust flavour and the uneven map of light and dark patches come from.Blister charbackgroundA faint toasted bitterness at the darkened points, the difference between baked and browned. It is the only complication in an otherwise plain flavour and it is the reason this reads as food rather than as filler.Pack: Best before the date printed on the pack, and best kept airtight once opened.Characterising components shown; the full ingredient declaration, the nutrition panel, the cracker count, the inner packaging arrangement and all certification marks are printed on the current UK pack. That applies with particular force to kosher certification and Passover suitability, which are matters for the label and not for this page.Sourcing & blend. Rakusen's Flame Baked Matzo Crackers, 150g comes from a long-standing British matzo name, one whose own product naming elsewhere in our range carries the words of Yorkshire. The pack you receive is the current UK retail pack rather than an import made to a different specification.What is in Rakusen's Flame Baked Matzo Crackers, 150g:In: unleavened flatbread crackers, 150g to the sealed pack, baked fast at high heat with no raising agent and no coating."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Rakusen's Flame Baked Matzo Crackers, 150g is built in three layers, and reading them in order explains exactly why the cracker tastes the way it does from the moment the pack opens to the note left on the palate.The outer layer is aromatic, and it is the smell of crust rather than of crumb. A dough pushed into a very high heat browns at the surface long before the interior does anything at all, and browning at the surface is where the toasted cereal volatiles come from: the same family of compounds that make a well-baked loaf smell the way it does, concentrated into something a few millimetres thick. Because the sheet is so thin, there is almost nothing but surface here, which is why a plain flour-and-water product has a real aroma instead of none. Open a pack and you get baked bread rather than biscuit, faint, dry and short lived, and it fades within a day or two of the pack being opened.The flavour spike arrives quickly and does not last long, which is the honest character of the thing. There is no sugar to speak of, no fat carrying flavour across the palate and no seasoning doing the work, so what you taste is wheat that has been cooked hard: a dry cereal note, then the faint toasted bitterness sitting at the scorched patches, and then nothing. That absence is the point. A carrier that arrived with a flavour of its own would fight whatever you put on it, and this one does not, which is why cream cheese, butter, avocado or a soft goat's cheese all read as themselves on top of it rather than as a compromise.The base structure is texture, and on a matzo the texture is most of the experience. The blisters raised by fast steam leave a sheet that is uneven in thickness, so it fractures along irregular lines rather than breaking cleanly, and the sound is closer to a shatter than a snap. It clears the palate completely, leaving no coating and no sweetness, and that clean ending is what lets you eat several without the plate becoming rich. The limitation is the other side of the same coin: with no fat and no crumb structure, there is nothing to hold it together once it is wet.Getting it right in the cup. Do not dunk it, which is the one flat instruction in this range: a matzo goes from brittle to sodden in about a second and there is no good stage in between. For drinking, a light black tea without milk, a green tea or a mint tea are the right answers, and this is one of the few things on our shelf that will not bury a delicate cup, because it brings no sweetness or fat to get in the way. Skip the heavy assams, which give you two dry things at once with nothing to bridge them, and skip espresso for the same reason. A milky coffee works better than a black one precisely because the milk supplies the fat the cracker lacks. Better still, top it first: with cream cheese or butter on board, almost any drink becomes reasonable, and a glass of water does the job as well as anything.A thin unleavened sheet has a great deal of surface for its weight and no fat to seal it, so it takes up moisture from the air quickly, and what you lose first is the shatter rather than the flavour. Keep the pack airtight and dry, and treat a soft matzo as a repairable fault rather than a dead one: three or four minutes in a low oven drives the moisture off and brings the texture back, which works better here than on any coated biscuit because there is nothing to melt and no fat to turn greasy. Cool it flat afterwards, since a warm sheet is still slightly pliable and will set to whatever shape you leave it in. Heat on its own does the product no harm at all, and a pack stored somewhere warm but genuinely dry will outlast one kept cool beside a kettle."
            },
            {
                "title": "Recipe Ideas",
                "content": "Six ideas cover the cream cheese plate this cracker exists for, matzo brei, a soup cracker, a chopped salad board, a chocolate brittle and the oven trick that rescues a soft pack.\nRecipes, born here first\n\n \n Cream Cheese, Cucumber and Dill\n \n How to make Cream Cheese, Cucumber and Dill with Rakusen's Flame Baked Matzo Crackers.\n \n 8 min\n 2 plates\n Easy\n \n \n \n You'll need\n \n 6 Rakusen's matzo crackers\n 150g full fat cream cheese\n Half a cucumber, sliced thin\n A small handful of dill\n Flaky salt and black pepper\n \n \n \n Method\n \n Beat the cream cheese with a fork for a few seconds so it spreads without cracking the sheet.\n Spread it thickly. A thin scraping leaves the cracker dry, and dryness is the only fault this product has.\n Layer the cucumber, then the dill, then salt and a good grind of pepper.\n Assemble at the table rather than in advance. Ten minutes on a plate is enough to soften the base.\n \n \n \n What you'll end up with: The pairing this cracker is built for. The matzo brings structure and shatter, the cheese brings everything the bake deliberately left out.\n\n \n Matzo Brei, Savoury or Sweet\n \n How to make Matzo Brei, Savoury or Sweet with Rakusen's Flame Baked Matzo Crackers.\n \n 12 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 4 Rakusen's matzo crackers, broken up\n 3 eggs, beaten\n A knob of butter or a little oil\n Salt and pepper, or cinnamon and sugar\n \n \n \n Method\n \n Break the crackers into pieces the size of a stamp and run them briefly under warm water until they bend rather than snap.\n Drain them properly and fold them through the beaten egg with your seasoning of choice.\n Fry in butter over a medium heat, turning in large pieces, until set and browned at the edges.\n Serve straight from the pan, savoury with black pepper or sweet with cinnamon.\n \n \n \n What you'll end up with: A traditional dish somewhere between an omelette and French toast, and the best possible use for the bottom of a pack that has gone slightly soft.\n\n \n The Soup Cracker\n \n How to make The Soup Cracker with Rakusen's Flame Baked Matzo Crackers.\n \n 5 min\n 2 bowls\n Easy\n \n \n \n You'll need\n \n 4 Rakusen's matzo crackers\n 2 bowls of chicken, tomato or lentil soup\n Butter, optional\n Parsley or chives\n \n \n \n Method\n \n Butter the crackers first if the soup is a thin one. The fat slows the moment they give way.\n Break them over the bowl rather than into it, so the pieces sit on the surface.\n Eat quickly. This cracker has no reserve of structure and about a minute is the working window.\n Keep the rest of the pack away from the steam while you do it.\n \n \n \n What you'll end up with: The crunch a bowl of soup usually lacks, on the understanding that it is a short-lived crunch. Buttering first is the trick that buys you the extra minute.\n\n \n Chopped Salad Board\n \n How to make Chopped Salad Board with Rakusen's Flame Baked Matzo Crackers.\n \n 15 min\n 4 to share\n Easy\n \n \n \n You'll need\n \n 10 Rakusen's matzo crackers\n 300g tomatoes, cucumber and spring onion, chopped fine\n 1 ripe avocado\n 1 lemon\n Olive oil, salt and pepper\n \n \n \n Method\n \n Chop everything small and dress it with lemon, olive oil, salt and pepper twenty minutes before you eat.\n Drain the salad in a sieve just before serving. Wet salad and a dry cracker is the one combination to avoid.\n Mash the avocado roughly with more lemon and spread it on the crackers as a barrier layer.\n Spoon the salad on at the table, one cracker at a time.\n \n \n \n What you'll end up with: A light plate that works because the cracker carries no flavour of its own. The avocado layer is doing structural work, not decorative work.\n\n \n Chocolate Matzo Brittle\n \n How to make Chocolate Matzo Brittle with Rakusen's Flame Baked Matzo Crackers.\n \n 20 min + chill\n 1 tray\n Easy\n \n \n \n You'll need\n \n 6 Rakusen's matzo crackers\n 200g dark chocolate\n 100g butter\n 100g soft brown sugar\n Flaky salt\n \n \n \n Method\n \n Line a baking tray and cover it with the crackers, trimming them to fit in a single layer.\n Boil the butter and sugar together for three minutes until it darkens, then pour it over and spread it thin.\n Bake at 180C for eight minutes, then scatter the chocolate over the hot surface and spread it as it melts.\n Salt the top, chill until set hard, then break it into shards.\n \n \n \n What you'll end up with: The best-known sweet use for a matzo, and it works because the cracker is plain. A flavoured base would muddle the caramel and the chocolate.\n\n \n The Four Minute Revival\n \n How to make The Four Minute Revival with Rakusen's Flame Baked Matzo Crackers.\n \n 6 min\n 1 pack\n Easy\n \n \n \n You'll need\n \n Any matzo crackers that have gone soft\n An oven at 150C\n Three to four minutes\n \n \n \n Method\n \n Spread the crackers in a single layer on a tray, not overlapping.\n Heat at 150C for three to four minutes. You are driving off moisture, not browning them further.\n Cool them flat on a rack. A warm sheet is still slightly pliable and sets to whatever shape you leave it in.\n Store the rest airtight, and away from the kettle, which is where most packs are lost.\n \n \n \n What you'll end up with: The shatter back. This works better on matzo than on anything else in the range because there is no coating to melt and no fat to turn greasy."
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