Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g
Break it, never cut it. A knife turns a dry sheet into a plate of crumbs, where two hands give you clean pieces the size you actually wanted. There is no salt in this at all, so season whatever goes on top harder than instinct suggests, and butter it properly: a matzo takes butter in a way a seasoned cracker never does. It is wheat, which rules it out for anyone avoiding gluten. Put it somewhere something else is doing the talking, beside a bowl of soup, under egg mayonnaise, below a strong cheese.
Rakusen's of Yorkshire Matzos Flame Baked Cracker, in brief.
Rakusen's of Yorkshire Matzos are a 300g box of large, flame-baked unleavened sheets, a plain and reliable base for anything you put on them.
Unleavened means no yeast, no rise and no flavour developed in a long prove, so what you get is wheat, water, heat and time. The flame bake blisters the surface rather than colouring it evenly, and those scorched patches are the only flavour event in the sheet. It carries a heavy topping without folding, and it stays sharp for weeks once opened.
Matzo is unleavened, which means no yeast, no rise and nothing to develop a flavour of its own during a long prove. What is left is wheat, water, heat and time, and a cracker that does almost nothing except be dry and crisp underneath whatever you put on it.
Flame baked is the part that gives it character. Baking hard and fast blisters the surface rather than colouring it evenly, so a sheet comes out mottled, with pale patches beside scorched ones, and those darker blisters carry a faint toasted bitterness that the rest of the sheet does not. It is the only flavour event in the whole product, and it is the reason a plain matzo is more interesting to eat than the idea of it sounds.
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
Rakusen's is a Yorkshire matzo maker, and the county is in the product's own name rather than being something we have added to it. Matzo itself is far older than any brand: it is the unleavened bread traditionally eaten at Passover, and the reason it is unleavened is the reason it is so plain. That plainness turned out to be useful all year round, which is why a matzo box sits in a great many kitchens that have nothing to do with the festival, doing the job of a large, reliably dry cracker.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: three hundred grams.
- Contains gluten: matzo is a wheat cracker and it is not suitable for a coeliac diet.
- Large sheets: this is not a small round cracker. You break it to the size you need, which is part of how it is used and why one box goes a long way.
- What it is not: not a seasoned snacking cracker, not a delicate wafer for a formal board, and not something you eat on its own for pleasure. It is a base.
Ideal Serving Conditions
No fat coating to bloom, no sugar to soften, no seasoning to fade. It is simply very dry, and as long as it stays that way it holds its snap for a long time. Keep the inner wrap folded and the box out of the steam and it will still be sharp weeks after opening, which is not true of anything else in this part of the range.
The Cheese and Savoury Serve
- Break, do not cut: snap a sheet to the size you want. A knife shatters it into crumbs; a clean break along the sheet gives you usable pieces.
- It carries weight: a thick slice of hard cheese, a heap of egg mayonnaise, a spoonful of something wet. Very few crackers will hold that load.
- Bring the flavour yourself: the sheet contributes salt and character of almost zero, so season the topping properly and do not expect the cracker to help.
- Butter is fine here: unlike a cheese cracker, a plain matzo benefits from butter, because there is nothing in it competing for the space.
The Tea Tray and Kitchen Serve
- With a strong black tea: buttered matzo and a proper brew is a plain, old-fashioned, entirely satisfying thing to eat at four in the afternoon.
- Beside soup: broken into a bowl at the table rather than stirred in early, where it turns to paste.
- As crumbs: crushed matzo is a genuinely useful kitchen ingredient, for coating, for binding and for topping a bake, and a 300g box makes that easy to do.
- For a crowd: a large sheet broken over a board feeds more people than the same weight of small round crackers, and it looks better than it has any right to.
Getting It Right with a Hot Drink
- Pairing: strong black tea with milk, a plain breakfast blend, or black coffee. The cracker adds nothing, so the drink is unopposed.
- Avoid: nothing on the cracker's account. Match the drink to the topping, because the matzo itself has no opinion.
- Dunking: no. It is unsweetened and brittle, and it falls apart rather than softening. Beside the cup, not in it.
- Storage: dry and folded shut. This is the one cracker in the range that genuinely lasts once opened, provided it stays away from steam.
- Best with: a cheese plate, a fast lunch, soup, or a kitchen where something needs crumbing.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g, 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
Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g is a base rather than a snack, and a large rigid one, which makes it as useful in the kitchen as it is on a plate. Six builds below cover buttered matzo with tea, a loaded lunch sheet, matzo crumbs, a crumb coating for fish or chicken, a savoury bake topping and matzo brittle for the sweet end.
Made with this tea
Buttered Matzo and Strong Tea
How to make Buttered Matzo and Strong Tea with Rakusen's of Yorkshire Matzos.
- 1 sheet Rakusen's Matzos, broken in half
- Butter, softened
- Flaky salt, if you want any
- 1 mug of strong black tea with milk
- Break the sheet rather than cutting it. A knife turns a dry matzo into crumbs.
- Butter it generously. Unlike a cheese cracker, a matzo has nothing competing for the space, so butter improves it rather than crowding it out.
- Add a pinch of flaky salt, because the sheet itself brings none.
- Drink the tea strong and beside it, never dunking, because a matzo falls apart rather than softening.
What you'll end up with: A plain old-fashioned four o'clock plate that is much better than its description.
The Loaded Lunch Sheet
How to make The Loaded Lunch Sheet with Rakusen's of Yorkshire Matzos.
- 1 sheet Rakusen's Matzos
- 2 eggs, hard boiled and mashed
- Mayonnaise and a little mustard
- Cress or chives
- Salt and plenty of black pepper
- Season the egg mixture harder than feels right. The sheet brings no salt at all, so the topping has to do the whole job.
- Break the matzo into two or three large pieces and lay them flat.
- Heap the mixture on. This is a rigid sheet and it will carry the weight, which most crackers will not.
- Eat immediately. Anything wet goes into a matzo faster than into any other cracker we stock.
What you'll end up with: A proper lunch off a cracker, which is only possible because this one is rigid enough to hold it.
Matzo Crumbs, Made in a Minute
How to make Matzo Crumbs, Made in a Minute with Rakusen's of Yorkshire Matzos.
- 3 sheets Rakusen's Matzos
- A sturdy bag and a rolling pin
- A clean dry jar
- Break the sheets into the bag and press the air out before you seal it.
- Roll over the bag until you have the grade you want: rubble for a topping, fine for a coating.
- Store in a dry jar. They keep as long as the sheets do, which is a long time.
- Use them anywhere you would use dried breadcrumbs, remembering to season, because these bring none.
Matzo Crumb Coating for Fish or Chicken
How to make Matzo Crumb Coating for Fish or Chicken with Rakusen's of Yorkshire Matzos.
- 120g matzo crumbs, medium grade
- 4 fish fillets or chicken escalopes
- 2 eggs, beaten
- Salt, pepper, paprika
- Oil for frying or baking
- Season the crumbs heavily with salt, pepper and paprika, and taste a pinch before you commit.
- Dip each piece in beaten egg, then press it firmly into the crumbs on both sides.
- Fry in shallow oil for 3 to 4 minutes a side, or bake at 200°C for 20 minutes on an oiled tray.
- Rest on a rack rather than on paper so the underside stays crisp.
What you'll end up with: A crisper, lighter coating than breadcrumbs give, because a matzo crumb is drier to begin with.
Crunchy Top for a Savoury Bake
How to make Crunchy Top for a Savoury Bake with Rakusen's of Yorkshire Matzos.
- 100g matzo rubble
- 50g butter, melted
- 50g hard cheese, grated
- Thyme and black pepper
- Mix the rubble with the melted butter, the cheese, the thyme and plenty of pepper.
- Scatter it over a fish pie, a cauliflower cheese or a vegetable bake in an even layer.
- Bake at 190°C for 20 to 25 minutes until it is properly golden.
- Leave it five minutes before serving so the top firms up rather than sliding.
What you'll end up with: A rubbly top with more crunch than breadcrumbs, and a use for any sheets that have gone leathery in the cupboard.
Matzo Brittle for the Sweet End
How to make Matzo Brittle for the Sweet End with Rakusen's of Yorkshire Matzos.
- 4 sheets Rakusen's Matzos
- 200g butter
- 200g soft brown sugar
- 200g dark chocolate, broken up
- A good pinch of flaky salt
- Line a tray with baking paper and cover it with matzo, broken to fit edge to edge.
- Melt the butter and sugar together, boil for 3 minutes without stirring, then pour it over the sheets and spread it fast.
- Bake at 180°C for 10 minutes, then scatter the chocolate over the hot caramel and leave it two minutes to melt before spreading.
- Chill until set, scatter with salt and break into shards.
What you'll end up with: The one sweet build a plain matzo is genuinely made for, because a neutral base is exactly what caramel and dark chocolate need.
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 | 0.2g |
| 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 |
|---|---|---|
| Flame bake | surface treatment; not quantified anywhere available to us | Blisters the surface rather than colouring it evenly, so the sheet is mottled with scorched patches. Those blisters carry a faint toasted bitterness and are the only flavour event in the product. |
Pack: Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g; large unleavened flame baked wheat sheets, broken to size. Store dry with the inner wrap folded shut and away from steam, where it will hold its snap for weeks. Read the net weight, the sheet count, the ingredient list, the allergen advice, any certification marks and the best-before date off the current UK pack.
Characterising components shown. The sensory placements are our own editorial assessment against the current pack format and the brand's published description.
Sourcing & blend. Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g is made by Rakusen's, a Yorkshire matzo maker, and the county is in the product's own name rather than something we have added to it. Matzo itself is far older than any brand: it is the unleavened bread traditionally eaten at Passover, and the plainness that makes it right for the festival is the same plainness that makes it a useful cracker all year round. That is why a matzo box sits in a great many kitchens with no connection to the festival at all, doing the job of a large, reliably dry base.
What's in Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g, and what isn't:
- In: large unleavened flame baked wheat sheets in a 300g box, plain and effectively unsalted to the palate.
- Contains gluten: matzo is a wheat cracker and this box is not suitable for a coeliac diet.
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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, 300g, please cite teas.co.uk.
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