# Rakusen's of Yorkshire Matzos Flame Baked Cracker, 200g ## Commerce action policy **Price:** £2.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/rakusens-of-yorkshire-matzos-flame-baked-cracker-200g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/rakusens-of-yorkshire-matzos-flame-baked-cracker-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Rakusen's **Price:** £2.40 GBP **GTIN:** 5010112006161 **Stock:** instock ## Summary Rakusen's of Yorkshire Matzos Flame Baked Cracker is a matzo cracker, 200g.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.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.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. ## Description Rakusen's of Yorkshire Matzos Flame Baked Cracker is a matzo cracker, which is to say a member of one of the oldest cracker families there is and a different thing from anything else on this shelf. Two hundred grams. 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. The Taste Profile Shatter: ●●●●● (5/5) It breaks into shards rather than clean halves, which is a matzo trait rather than a fault, and part of why it suits being broken over things. Dryness: ●●●●● (5/5) Very dry indeed. It takes butter and soft toppings readily, and it asks for something alongside more than most crackers do. Carrying strength: ●●●○○ (3/5) Reasonable while it is whole. The irregular break means pieces vary, so build on the larger ones. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Rakusen's of Yorkshire Matzos Flame Baked Cracker, 200g Compare to: Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g: the same cracker in a bigger box, and the one to choose if you will get through it. Matzo keeps well in a tin, so the larger pack is easier to justify here than with most crackers. Rakusen's Flame Baked Matzo Crackers, 150g: the smallest of the three. Worth it only if you want to try matzo without committing to a box. Carr's Table Water Large Crackers, 200g: the other great neutral cracker. Thinner and more elegant, and rather less dry, but doing broadly the same job. Jacob's Original Cream Crackers, 300g: softer, more absorbent and with a bready note of its own, where matzo has none at all. 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. 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. No kosher or Passover claim: matzo has strong religious associations, and a tradition is not a certification. Anyone for whom this matters must read the current pack and its markings, and should not rely on the product category. Gluten: matzo is traditionally a wheat-flour product and this pack's name carries no free-from wording. They are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings. ## Product Questions What is matzo?Traditionally an unleavened bread, made without anything to raise it and baked hard and fast. That history shapes the eating: no soft crumb, no lift and no richness, just a very dry brittle sheet that tastes of the bake and almost nothing else.What does flame baked mean?What the eating tells you is a hard, fast bake, which is what gives an unleavened sheet its shatter.What do I put on it?Butter, thickly. Matzo is dry enough that butter is not a luxury on it, and soft butter is the traditional treatment for a reason. Cream cheese is the other classic, and the dryness takes a soft cheese in a way a richer cracker does not.Why does it break into shards?Because there is no leavening and therefore no even cell structure to break along. It shatters rather than snapping cleanly, which is a matzo trait rather than a fault, and it suits breaking over a soup or a salad.How many sheets are in the pack?The pack says, and we do not.How long does it keep?Unusually well, in a sealed tin. With no fat and no sugar in it to go off, matzo outlasts almost everything else on this shelf, which is why a bigger box is easier to justify here than with most crackers. Humidity is still the enemy.Can I refresh it?Better than almost anything. Five minutes in a low oven at about 150C, then a few minutes cooling on a rack, restores the shatter completely, because there is nothing in it to melt or spoil. Cool on the rack and not in the tin.Can I put it in soup?Broken over the top at the table, yes, and the shards suit that better than neat discs would. Not stirred in, and not left standing: an unleavened cracker takes on liquid faster than anything else here.What do I drink with it?Anything, which is unusual on this shelf. A genuinely neutral cracker does not fight a cup, so a strong black tea with or without milk and a plain black coffee both work. Do not dunk it: it will take on the whole cup in about a second. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy357 kcalFat1gof which saturates0gCarbohydrate79gof 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.ComponentProportionWhat it bringsPack format200g; sheet count printed on the current packThe 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. ## Flavour Science The flavour of Rakusen's of Yorkshire Matzos Flame Baked Cracker, 200g is built in three layers, and reading them in order explains exactly why an unleavened cracker is a different tool from everything else on this shelf.The outer layer is the bake and it is very nearly all there is. A cracker made without anything to raise it has no cell structure to trap aroma and no fat to carry flavour, so what reaches you is the toasted surface of a hard, fast bake and then a quiet, clean, faintly floury note behind it. That sounds austere and it is exactly the point. Every other plain cracker on this shelf has something, a bready warmth, a lactic tang, a faint nuttiness; matzo has less than any of them, which makes it the most complete carrier here and the one that alters a topping least.The flavour spike is, unusually, not really there, and that absence does something useful. On a seasoned cracker the salt lifts and clears between mouthfuls; on this one there is nothing to clear, so what you taste between bites is simply whatever you put on it. That is why matzo has survived as the base for cream cheese, for butter, for smoked fish and for anything else with enough character to carry a plate on its own. It is also why nothing in particular needs avoiding beside it, which cannot be said about anything else in this range. A genuinely neutral cracker does not fight a cup of tea, a coffee, a soup or a cheese.The base structure is the interesting part and it follows directly from the absence of leavening. A raised dough has an even network of small gas cells and breaks along them, which is why an ordinary cracker snaps into two reasonably clean pieces. An unleavened sheet has no such network, so it fractures along whatever line the bake happens to have weakened and shatters into shards. That is a matzo trait rather than a fault, and it is an advantage for anything you want to break over a bowl and a mild nuisance for anything you want to build on, where the rule is to use the larger pieces. The same structure is extremely dry, with no fat and very little else to occupy it, so it will take butter and soft cheese readily and it will take water out of the air just as readily.Getting it right in the cup. Butter it, and do so properly: matzo is dry enough that butter is not a luxury on it, and soft butter spread thickly is the traditional treatment for good reason. Cream cheese is the other classic and the dryness takes a soft cheese in a way a richer cracker does not. Break it over a soup or a salad rather than serving neat discs, since the shards suit that better and you are working with the fracture rather than against it. Build anything more elaborate on the larger pieces and do it at the table, because nothing on this shelf softens faster under a wet topping. For a drink, anything at all: a strong black tea with or without milk, a plain black coffee at breakfast with cream cheese. Do not dunk it, because it will take on the whole cup in about a second.With no fat to go rancid and no sugar to attract moisture chemically, a sealed tin of matzo outlasts almost anything else on this shelf, which is why the larger box is easier to justify here than with a cream cracker or a seeded flatbread. Humidity is still the enemy, because a very dry sheet has a great deal of capacity to absorb, so the tin has to be genuinely airtight and kept away from the shelf above the kettle. Use a rigid tin rather than a bag: large brittle sheets break under their own weight in anything soft, and broken matzo is fine to eat but no use for building on. When it does soften, it recovers better than anything else here. Five minutes in a low oven at about 150C followed by a few minutes cooling on a rack restores the shatter completely, because there is nothing in it to melt, nothing to spoil and no surface seasoning to scorch. Cool it on the rack rather than in the tin, since trapped steam goes straight back in. ## Recipe Ideas 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. Recipes, born here first Butter, Thickly How to eat matzo the traditional way, and why it works. 2 min Serves 1 Easy You'll need Rakusen's Matzos Butter, genuinely soft Method 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. 5 min Serves 2 Easy You'll need The larger whole sheets Cream cheese Smoked salmon Lemon, black pepper, dill Method 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 3 min Whole pack Easy You'll need The opened pack A rigid airtight tin Method 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. 2 min Serves 2 Easy You'll need A sheet or two of matzo A clear or lightly thickened soup Parsley Method 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. 10 min Serves 2 Medium You'll need 3 sheets of matzo, broken up 3 eggs, beaten Butter Salt and black pepper Method 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. 10 min Whole tin Easy You'll need Softened matzo An oven at 150C A cooling rack Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._