{
    "id": 1074286,
    "title": "Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g",
    "slug": "rakusens-of-yorkshire-matzos-flame-baked-cracker-300g",
    "type": "product",
    "url": "https://teas.co.uk/product/rakusens-of-yorkshire-matzos-flame-baked-cracker-300g/",
    "modified": "2026-09-25T23:30:10+01:00",
    "excerpt": "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.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.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.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 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.\n\nFlame 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.\n\n The Taste Profile\n\nToasted blister: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) The scorched patches from the flame bake, and the only real flavour the sheet carries.\nSaltiness: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Effectively none. Whatever salt is in the mouthful comes from the topping.\nCrispness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Bone dry and brittle. It shatters into shards rather than breaking into neat halves.\n\nTeas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind Rakusen's\n\nRakusen'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.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n What You Are Actually Buying\n\nWeight: three hundred grams.\n\nContains gluten: matzo is a wheat cracker and it is not suitable for a coeliac diet.\nLarge 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.\nWhat 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.\n\n How Does Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g Compare to:\n\nRakusen's of Yorkshire Matzos Flame Baked Cracker, 200g: the same product in a smaller box. Matzo keeps well enough that the larger box is rarely a risk.\nRakusen's Flame Baked Matzo Crackers, 150g: the smallest box in the ladder. Sensible only if you want matzo occasionally and have nowhere dry to keep a big box.\nCarr's Table Water Crackers, 125g: the other great neutral cracker. Carr's is finer, more delicate and better looking on a board. Matzo is plainer and tougher, and it will carry a heavier topping without folding.\n\n Ideal Serving Conditions\n\nNo 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.\n\nThe Cheese and Savoury Serve\n\nBreak, 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.\nIt 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.\nBring 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.\nButter is fine here: unlike a cheese cracker, a plain matzo benefits from butter, because there is nothing in it competing for the space.\n\nThe Tea Tray and Kitchen Serve\n\nWith 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.\nBeside soup: broken into a bowl at the table rather than stirred in early, where it turns to paste.\nAs 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.\nFor 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.\n\n Getting It Right with a Hot Drink\n\nPairing: strong black tea with milk, a plain breakfast blend, or black coffee. The cracker adds nothing, so the drink is unopposed.\nAvoid: nothing on the cracker's account. Match the drink to the topping, because the matzo itself has no opinion.\nDunking: no. It is unsweetened and brittle, and it falls apart rather than softening. Beside the cup, not in it.\nStorage: dry and folded shut. This is the one cracker in the range that genuinely lasts once opened, provided it stays away from steam.\nBest with: a cheese plate, a fast lunch, soup, or a kitchen where something needs crumbing.\n\n Safety And Purity\n\nIngredients 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.\n\nCertification: Kosher status and Passover status in particular are printed on the current box, they are not the same thing as each other, and anyone buying for either reason should read the box rather than this page.\n\nSalt, fat and fibre figures are matters for the current UK pack.",
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                "title": "Product Questions",
                "content": "What does unleavened actually mean here?No yeast, no rise and no flavour developed during a long prove. What is left is wheat, water, heat and time. That is why a matzo is so plain, and it is exactly why it makes such a good base for something with a strong voice. What does flame baked change?Baking hard and fast blisters the surface rather than colouring it evenly, so a sheet comes out mottled with pale patches beside scorched ones. Those darker blisters carry a faint toasted bitterness, and they are the only real flavour event in the whole product. Should I break it or cut it?Break it. A knife shatters a dry sheet into crumbs, while a clean snap gives you usable pieces at whatever size you want. Breaking to size is part of how matzo is used and it is why one box goes a long way. Will it hold a heavy topping?Yes, and that is its quiet advantage. A thick slice of hard cheese, a heap of egg mayonnaise or a spoonful of something wet will all sit on it. Very few crackers carry that load without folding. Should I butter it?Here, yes. Unlike a cheese cracker that has been baked dry to leave room for the cheese, a plain matzo has nothing competing for the space, so butter improves it rather than crowding it out. Buttered matzo with strong tea is a proper four o'clock plate. How long does it last once the box is open?Longer than anything else in this part of the range. There is no fat to bloom and no sugar to soften, only dryness to protect, so a folded inner wrap in a dry cupboard keeps it sharp for weeks. Steam is the only real enemy. Can I use it as an ingredient?It is one of the more useful things in a dry cupboard. Crushed matzo coats, binds and tops a bake, and a 300g box makes that easy to do. A blitz in a bag with a rolling pin gives you rubble in under a minute. Can I put it in soup?Broken into the bowl at the table, yes. Stirred in early it goes to paste. It is bone dry and has no structure to defend itself, so it absorbs fast and there is no way back from that. Can I dunk it?No. It is unsweetened and brittle, so it falls apart rather than softening. It is good company beside a strong cup of tea, and hopeless inside one. Is it only for Passover?Not at all. Matzo is the unleavened bread traditionally eaten at Passover, but the plainness that makes it right for the festival also makes it a good, large, reliably dry cracker for the rest of the year, which is why so many kitchens keep a box."
            },
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                "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, 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.ComponentProportionWhat it bringsFlame bakesurface treatment; not quantified anywhere available to usBlisters 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:\nIn: large unleavened flame baked wheat sheets in a 300g box, plain and effectively unsalted to the palate.\n\nContains gluten: matzo is a wheat cracker and this box is not suitable for a coeliac diet."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Rakusen's of Yorkshire Matzos Flame Baked Cracker, 300g is built in three layers, and reading them in order explains exactly why the sheet behaves the way it does from the first break to the last piece in the box.The outer layer is the blistered surface, and it is the only part of a matzo with anything to say. Unleavened dough has no yeast working in it, so none of the aromatic compounds that a long prove develops in bread are present at all; what the sheet has instead is what the heat put there. Baking hard and fast raises blisters rather than colouring the sheet evenly, so you get pale patches beside scorched ones, and the scorched patches carry a faint toasted bitterness that the pale ones do not. Hold a sheet up and you can see the flavour map of it, which is true of very few crackers. Two pieces from the same sheet can taste measurably different from each other for that reason alone.The flavour spike is not a flavour at all, it is the shatter. A matzo is bone dry the whole way through, with no fat and no sugar to give it any flexibility, so it does not snap cleanly into halves: it fractures into shards along whatever line the blistering happened to weaken. That is why you break a matzo to the size you want rather than cutting it, because a knife turns a dry sheet into crumbs. It is also the source of its practical advantage. The same dryness that makes it brittle makes it rigid, and a rigid sheet carries a thick slice of cheese or a heap of egg mayonnaise without folding, which very few crackers will do.The base structure is close to nothing, deliberately. Plain wheat clears the palate almost immediately, there is no salt to speak of, no fat coating to leave a film and no sweetness to linger, so the mouthful ends when the topping ends. The other side of that is honest: on its own, dry, it is not a pleasure. The sheet is a vehicle and it is content to be one.Getting it right in the cup. Beside a hot drink a matzo asks nothing and offers nothing, which makes it unusually easy company. Buttered, with a strong black tea, it is a plain old-fashioned four o'clock plate and better than the description suggests, because butter improves a matzo in a way it does not improve a cheese cracker. A cheese cracker has been baked dry on purpose to leave room for the cheese, and butter fills that space; a matzo has nothing competing for it. Black coffee works on the same logic. What it will not do is go in the cup. Unsweetened and brittle, with none of the sugar and fat that hold a sweet biscuit together for three seconds in tea, it falls apart rather than softening. The same applies to soup: broken into the bowl at the table it is excellent, stirred in early it goes to paste, and there is no way back from that.No fat to bloom in a warm kitchen, no sugar to go soft, no seasoning to fade with time. All it has to protect is dryness, and it protects that well: a folded inner wrap in a dry cupboard keeps a sheet sharp for weeks after opening, where a thin light cracker would be soft in days. Humidity is still the only thing that ends it, and when it does the sheet goes leathery rather than stale, bending where it should break while tasting much as it did. Five minutes on a tray in a moderate oven drives the moisture out again and the snap returns, provided the sheets cool completely flat, because a warm matzo softens as it sits. The water that does the real damage is on the plate rather than in the air. Anything wet goes straight into a sheet this dry and this absorbent, faster than into any other cracker we stock, which is why a topped matzo is assembled and eaten rather than laid out in advance."
            },
            {
                "title": "Recipe Ideas",
                "content": "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.\nRecipes, born here first\n\n \n Buttered Matzo and Strong Tea\n \n How to make Buttered Matzo and Strong Tea with Rakusen's of Yorkshire Matzos.\n \n 4 min\n 1 plate\n Easy\n \n \n \n You'll need\n \n 1 sheet Rakusen's Matzos, broken in half\n Butter, softened\n Flaky salt, if you want any\n 1 mug of strong black tea with milk\n \n \n \n Method\n \n Break the sheet rather than cutting it. A knife turns a dry matzo into crumbs.\n Butter it generously. Unlike a cheese cracker, a matzo has nothing competing for the space, so butter improves it rather than crowding it out.\n Add a pinch of flaky salt, because the sheet itself brings none.\n Drink the tea strong and beside it, never dunking, because a matzo falls apart rather than softening.\n \n \n \n What you'll end up with: A plain old-fashioned four o'clock plate that is much better than its description.\n\n \n The Loaded Lunch Sheet\n \n How to make The Loaded Lunch Sheet with Rakusen's of Yorkshire Matzos.\n \n 8 min\n 1 lunch\n Easy\n \n \n \n You'll need\n \n 1 sheet Rakusen's Matzos\n 2 eggs, hard boiled and mashed\n Mayonnaise and a little mustard\n Cress or chives\n Salt and plenty of black pepper\n \n \n \n Method\n \n Season the egg mixture harder than feels right. The sheet brings no salt at all, so the topping has to do the whole job.\n Break the matzo into two or three large pieces and lay them flat.\n Heap the mixture on. This is a rigid sheet and it will carry the weight, which most crackers will not.\n Eat immediately. Anything wet goes into a matzo faster than into any other cracker we stock.\n \n \n \n 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.\n\n \n Matzo Crumbs, Made in a Minute\n \n How to make Matzo Crumbs, Made in a Minute with Rakusen's of Yorkshire Matzos.\n \n 2 min\n 1 jar\n Easy\n \n \n \n You'll need\n \n 3 sheets Rakusen's Matzos\n A sturdy bag and a rolling pin\n A clean dry jar\n \n \n \n Method\n \n Break the sheets into the bag and press the air out before you seal it.\n Roll over the bag until you have the grade you want: rubble for a topping, fine for a coating.\n Store in a dry jar. They keep as long as the sheets do, which is a long time.\n Use them anywhere you would use dried breadcrumbs, remembering to season, because these bring none.\n \n \n \n \n\n \n Matzo Crumb Coating for Fish or Chicken\n \n How to make Matzo Crumb Coating for Fish or Chicken with Rakusen's of Yorkshire Matzos.\n \n 25 min\n 4 portions\n Easy\n \n \n \n You'll need\n \n 120g matzo crumbs, medium grade\n 4 fish fillets or chicken escalopes\n 2 eggs, beaten\n Salt, pepper, paprika\n Oil for frying or baking\n \n \n \n Method\n \n Season the crumbs heavily with salt, pepper and paprika, and taste a pinch before you commit.\n Dip each piece in beaten egg, then press it firmly into the crumbs on both sides.\n Fry in shallow oil for 3 to 4 minutes a side, or bake at 200\u00b0C for 20 minutes on an oiled tray.\n Rest on a rack rather than on paper so the underside stays crisp.\n \n \n \n What you'll end up with: A crisper, lighter coating than breadcrumbs give, because a matzo crumb is drier to begin with.\n\n \n Crunchy Top for a Savoury Bake\n \n How to make Crunchy Top for a Savoury Bake with Rakusen's of Yorkshire Matzos.\n \n 25 min\n 1 dish\n Easy\n \n \n \n You'll need\n \n 100g matzo rubble\n 50g butter, melted\n 50g hard cheese, grated\n Thyme and black pepper\n \n \n \n Method\n \n Mix the rubble with the melted butter, the cheese, the thyme and plenty of pepper.\n Scatter it over a fish pie, a cauliflower cheese or a vegetable bake in an even layer.\n Bake at 190\u00b0C for 20 to 25 minutes until it is properly golden.\n Leave it five minutes before serving so the top firms up rather than sliding.\n \n \n \n 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.\n\n \n Matzo Brittle for the Sweet End\n \n How to make Matzo Brittle for the Sweet End with Rakusen's of Yorkshire Matzos.\n \n 25 min + chill\n 1 tray\n Medium\n \n \n \n You'll need\n \n 4 sheets Rakusen's Matzos\n 200g butter\n 200g soft brown sugar\n 200g dark chocolate, broken up\n A good pinch of flaky salt\n \n \n \n Method\n \n Line a tray with baking paper and cover it with matzo, broken to fit edge to edge.\n Melt the butter and sugar together, boil for 3 minutes without stirring, then pour it over the sheets and spread it fast.\n Bake at 180\u00b0C for 10 minutes, then scatter the chocolate over the hot caramel and leave it two minutes to melt before spreading.\n Chill until set, scatter with salt and break into shards.\n \n \n \n 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."
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