Rakusen's of Yorkshire Matzos Flame Baked Cracker, 200g
Most people meet matzo once a year, at somebody else's table, and then never think to buy a box of their own. That is a waste of a genuinely useful cracker. Unleavened means nothing in the dough is doing any work, so what reaches the plate is a hard dry sheet and whatever you decide to put on it, which makes it the right base for anything you would rather not have interfered with: a sharp cheese, an oily fish, a good terrine. It suits a strong cup rather better than a delicate one, since there is nothing in it for a lighter tea to meet halfway. Wheat, so it is out for a gluten-free household, and any kosher or Passover marking is the pack's own business: read the box in front of you rather than a description of it.
Rakusen's of Yorkshire Matzos Flame Baked Cracker, in brief.
Rakusen's of Yorkshire Matzos Flame Baked Cracker is a matzo cracker, 200g.
Matzo is traditionally unleavened, so there is no soft crumb and no lift: a very dry brittle sheet that shatters into shards rather than snapping and tastes of the bake and almost nothing else. Butter it thickly, or use cream cheese.
Matzo is traditionally an unleavened bread, made without anything to raise it and baked hard and fast, and that history shapes what it is like to eat. There is no soft crumb, no lift and no richness. What you get instead is a very dry, very brittle sheet that shatters rather than snapping, tastes of the bake and almost nothing else, and stays out of the way of whatever you put on it more completely than any other cracker in this range. Flame baked is the pack's own description of the method.
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.
Curator’s notes
Read the full write-up
The Story Behind Rakusen's
The name on the pack says of Yorkshire, and Rakusen's is a long-standing British maker of matzo and matzo products.
No ingredient list, no nutrition panel, no allergen statement, no certification document and no count, so none of those appears on this page. Anyone who needs either must read the current pack and its markings.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: two hundred grams.
Ideal Serving Conditions
A very dry cracker with no fat or sugar in it behaves predictably: it keeps well and it takes on anything wet very quickly indeed.
The Plate
- Butter it properly: matzo is dry enough that butter is not a luxury on it, and soft butter spread thickly is the traditional treatment for a reason.
- Cream cheese and soft cheeses: the classic and the best. The dryness takes a soft cheese in a way a richer cracker does not.
- Break it over things: shards suit a soup or a salad better than neat discs would, and the irregular break is an advantage rather than a nuisance.
- Build at the table: nothing on this shelf softens faster under a wet topping than an unleavened cracker.
The Storage Rules
- Airtight, but relax slightly: with no fat and no sugar to go off, matzo keeps unusually well in a sealed tin, which is why a bigger box is easier to justify.
- Away from the kettle: humidity is still the enemy, and a very dry cracker has a lot of capacity to absorb.
- A rigid tin: large brittle sheets break in a bag, and broken matzo is fine to eat but no use for building on.
- It comes back well: five minutes in a low oven at about 150C and a few minutes cooling on a rack restores the shatter completely. With nothing in it to melt or spoil, matzo takes this better than almost anything.
Getting It Right with a Hot Drink
- Pairing: a strong black tea, with or without milk. A neutral cracker leaves the cup free to answer whatever is on top of it.
- Also good: a plain black coffee, particularly with cream cheese at breakfast.
- Avoid: nothing in particular, which is unusual on this shelf. A genuinely neutral cracker does not fight anything.
- Dunking: no. It is very dry and it will take on the whole cup in about a second.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Rakusen's of Yorkshire Matzos Flame Baked Cracker, 200g, please cite teas.co.uk.
The story behind Rakusen's
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
The cards are butter, cream cheese and smoked salmon, the tin, shards over a soup, a matzo brei for the broken ones, and the oven refresh.
Made with this tea
Butter, Thickly
How to eat matzo the traditional way, and why it works.
- Rakusen's Matzos
- Butter, genuinely soft
- Spread more butter than you would on any other cracker. This one is dry enough to need it.
- Work from the middle outwards so the brittle edges do not shatter under the knife.
- Eat immediately, while the butter is still sitting on rather than soaking through.
What you'll end up with: The simplest thing on this page and the oldest.
Cream Cheese and Smoked Salmon
How to build the classic on a cracker that shatters.
- The larger whole sheets
- Cream cheese
- Smoked salmon
- Lemon, black pepper, dill
- Choose the larger pieces. The irregular break means some are better for building than others.
- Spread the cream cheese edge to edge as a barrier before anything else goes on.
- Fold the salmon rather than laying it flat, and squeeze the lemon over the fish.
- The dryness takes a soft cheese in a way a richer cracker does not, which is why this pairing has lasted.
What you'll end up with: A plate that tastes entirely of salmon and cheese, which is the job.
The Tin, and Why You Can Relax
- The opened pack
- A rigid airtight tin
- Decant into a rigid tin, not a bag. Large brittle sheets break under their own weight in anything soft.
- Seal it properly and keep it away from the shelf above the kettle.
- With no fat to go rancid and no sugar, matzo outlasts almost everything else here, which is why the bigger box is easy to justify.
What you'll end up with: Whole sheets that still shatter properly weeks later.
Shards Over a Soup
How to use the fracture rather than fight it.
- A sheet or two of matzo
- A clear or lightly thickened soup
- Parsley
- Break them over the bowl at the table, in large shards rather than crumbs.
- Eat straight away. An unleavened cracker takes on liquid faster than anything else here.
- Do not stir them in and do not let the bowl stand.
- Shards suit this better than neat discs would, which is the fracture working for you.
What you'll end up with: A crisp, neutral crunch on a bowl, added in ten seconds.
Fried Matzo and Egg
How to turn the broken pieces into a breakfast.
- 3 sheets of matzo, broken up
- 3 eggs, beaten
- Butter
- Salt and black pepper
- Break the matzo into rough pieces and run them briefly under cold water, then drain.
- Mix with the beaten egg and let it sit two minutes so the pieces soften evenly.
- Fry in butter over a medium heat, stirring, until set and lightly golden.
- Season at the end. This is the one place the dryness becomes an advantage.
What you'll end up with: A soft, savoury breakfast from the bottom of the tin.
The Oven Refresh
How to restore the shatter completely.
- Softened matzo
- An oven at 150C
- A cooling rack
- Lay the sheets flat in a single layer.
- Bake five minutes at about 150C.
- Cool on a rack, not in the tin.
- Matzo takes this better than anything else here: nothing to melt, nothing to spoil, no surface seasoning to scorch.
What you'll end up with: The shatter back exactly as it was.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 357 kcal |
| Fat | 1g |
| of which saturates | 0g |
| Carbohydrate | 79g |
| of which sugars | 2.8g |
| Fibre | 4.3g |
| Protein | 10g |
| Salt | 0g |
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, Water.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|---|---|
| Pack format | 200g; sheet count printed on the current pack | The middle of three sizes we list of this cracker. No count and no price per piece is quoted here. |
Pack: Rakusen's of Yorkshire Matzos Flame Baked Cracker, 200g; an unleavened matzo cracker, GTIN 5010112006161. Store cool, dark and airtight in a rigid tin, where matzo keeps unusually well because there is no fat and no sugar in it to go off. Read the ingredient list, the sheet count, the nutrition panel, the allergen advice, the gluten statement, any kosher or Passover markings and the best-before date off the current UK pack.
Characterising components shown.
Sourcing & blend. Rakusen's of Yorkshire Matzos Flame Baked Cracker, 200g carries the Rakusen's name, a long-standing British maker of matzo and matzo products, and the pack's own words say of Yorkshire. We list the same cracker in three sizes, of which this is the middle one.
What's in Rakusen's of Yorkshire Matzos Flame Baked Cracker, 200g, and what isn't:
- In: two hundred grams of unleavened matzo cracker, with the ingredient list printed on the pack.
- Nothing to raise it: that is what unleavened means, and it is why the sheet shatters into shards rather than snapping cleanly.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Rakusen's of Yorkshire Matzos Flame Baked Cracker, 200g, please cite teas.co.uk.
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