Matzo crackers are a staple snack food that has been around since ancient times, but they have become more common since World War II when families began stocking up on them during rationing.
These crunchy little treats are made from ground-up hard-boiled eggs — or sometimes just egg whites.
The dish was originally served as a Passover delicacy, but it’s now widely enjoyed throughout the year.
How Do You Make Matzo Crackers?
Making matzo crackers sounds like an intimidating task because of all the different ways people prepare this classic snack food.
But if you know how to follow directions and use basic kitchen tools (such as a knife), there’s no reason why making these delicious snacks can’t be simple.
The first step in creating homemade matzo crackers is grinding up hard boiled eggs, which may sound complicated.
However, it really isn’t difficult if you break down the process into steps like baking soda does its job of leavening bread dough.
To get started, start by boiling water for 15 minutes so that you can add salt to it.
Once the water boils, place two eggs in it and let them sit for exactly 10 minutes before peeling off their shells.
After removing the eggs’ protective shell, put them in a bowl with one cup of flour and 1/4 teaspoon of salt.
Then, mix everything together until the mixture becomes crumbly.
Next, pour out any excess liquid from the eggs while mixing it vigorously.
You want to keep the batter very dry, so don’t worry about adding too much extra flour in order to achieve that goal.
When the batter is evenly mixed, transfer it to a large clean surface and knead it well using both hands.
Make sure not to overwork the dough because you will end up breaking your eggs apart.
Once the dough is formed, shape it into small balls and roll each ball between your palms.
This will help create a uniform thickness across your crackers.
Next, cover them with plastic wrap and refrigerate them overnight.
This helps them form a crisp crust.
When you’re ready to bake the matzos, preheat the oven to 350 degrees Fahrenheit and line three cookie sheets with parchment paper.
Take a few pieces of the chilled dough and press them flat onto the lined cookie sheet.
Repeat until you’ve used all of your dough.
Now it’s time to cook those crackers.
Bake them for 20 minutes, then flip them over and bake for another 5 minutes.
Remove them from the oven once they appear slightly golden brown, about 12 minutes total.
Let them cool completely before storing them in an airtight container.
What Is The Best Matzo Cracker Recipe?
While there are many different types of matzo crackers out there, we’re going to focus on one particular type because it makes for an especially good combo with dips like hummus.
- The classic version uses whole boiled eggs (or egg yolks) in the dough. But if you want to cut down on prep time, use egg white instead.
- You can also vary the flavor by adding spices such as cinnamon, nutmeg, or allspice, which will give each cracker its unique taste.
- This recipe calls for almond meal, which is simply ground almonds mixed together until smooth. You could substitute this with any other dry ingredient, including oats, oat flour, flax seed, wheat germ, etc., so long as it’s not too wet. In addition, you can leave out the egg altogether and add 2 tablespoons of olive oil or butter instead.
- Some people prefer their matzos thicker than others, so feel free to adjust the thickness of these crackers according to what you like most.
If you’d rather mix things up a bit, here are a few additional recipes worth trying:
Classic Matzoh Ball Soup Recipe
http://www.youtube.com/watch?v=J1eI0WQVtjA
Melt-in-your-mouth Cheesecake Recipes
http://youtu.be/qZm9nkN5F8U
What Are Some Popular Matzo Cracker Toppings?
The most basic matzo cracker topping is salt and pepper, which can be sprinkled on top of any type of matzo cracker.
You could also add cheese, onion, garlic powder, and other seasonings.
For example, I like to put a layer of melted butter on my crispy matzo crackers before sprinkling with Parmesan cheese for extra flavor.
You can also mix in different types of nuts (almonds are a favorite).
Some people prefer peanut butter instead of butter on their matzoh brei.
If you want something sweet, try adding honey or maple syrup to your matzo cracker.
If you’re feeling really adventurous, sprinkle chocolate chips onto your crisp matzos.
I’m sure there are many other ways to customize these traditional snacks, so let us know what you think about matzo crackers by leaving a comment below!
How Do You Eat Matzo Crackers?
You can put them in sandwiches for lunch.
You could also use them as part of an appetizer platter with dips like hummus or guacamole.
They’re great dipped into peanut butter, too.
Or, if you want something really different, try eating them straight out of their paper packaging.
But perhaps the most unusual way to enjoy matzo crackers is by making them into little candies.
These mini versions of the classic treat are known as matzo ball candies or matzo nougat.
And while this may sound strange at first glance, these sweet treats actually taste quite good.
What Is Matzo Cracker Candy?
The word “candy” comes from the Latin for “chewing gum.”
Matzah is the Hebrew name of the unleavened bread used in Jewish religious ceremonies.
So in essence, matzo crackers are simply chewy bits of matza, which were traditionally eaten after morning prayers.
They’re often referred to as “Jewish Chex Mix,” because both products share similar ingredients and flavors.
But these days, matzo crackers can be found packaged alongside other snacks like potato chips and chocolate bars.
And while there are plenty of different varieties available, all contain some combination of salt, sugar, oil, and sometimes cheese, nuts, fruits, spices, and herbs.
There’s also a wide range of shapes, sizes, colors, and textures.
In addition, many matzo cracker manufacturers will use their recipes to create special flavor combinations with names like “Nacho Cheese!” and “Mint Chocolate Chip!”
But don’t let this deter you if you want to try making your own version of matzo crackers.
If you’ve ever tried homemade cookies before, then you know how great it feels to get creative with your baking projects.
Why not give matzo crackers the same treatment?
Here are three reasons why you should consider making your own matzo crackers instead of purchasing store-bought ones:
- You’ll probably save money.
- They taste better than anything you could buy at the store.
- It’s so much easier than you think.
What Is Matzo Meal?
This ingredient is used to create many different types of foods such as bread crumbs, stuffing mix, and even cake batter.
It’s also known by other names including matzoh meal and matzo flour.
It’s an excellent source of protein because the process of grinding up whole wheat grains breaks down their cellular walls, making them easier for our bodies to digest.
The most popular brand of matzo meal is Matzah Meal, which you can buy online and at some grocery stores.
Other brands include Maizena Matza Meal, Kasha Matzo Meal, and Tinkyada Matzo Meal.
You will need to purchase this product specifically if you want to use it for baking recipes.
If you don’t mind eating store-bought crackers instead of homemade ones, then feel free to substitute the following ingredients with what you already have on hand.
- 3/4 cup (120 g) all purpose flour
- 1 tablespoon (10 mL) kosher salt
- 1 teaspoon (5 mL) garlic powder
(Note: You may be able to find these quantities listed under “flour” in your local supermarket.)
What Are The Ingredients In Matzo Crackers?
The most important ingredient in making homemade matzo crackers is matzo meal.
Matzo meal is simply matzo flour mixed with water until it forms a thick paste.
You can buy this product at any kosher grocery store, although some stores also carry other brands of matzo meal for sale.
Other than matzo meal, there aren’t many additional ingredients needed to make these snacks.
Egg yolks and salt are optional additions to the mix.
If you want to add flavor, try adding spices like paprika or cayenne pepper to the dough before rolling it out into thin sheets.
If you don’t care about taste and would rather focus on nutrition, skip the spices.
However, if you’re looking for an alternative to eating processed foods, matzo crackers might be one of the best options available.
How Do You Make Matzo Cracker Soup?
The most basic form of this recipe calls for hard-cooked eggs, salt, pepper, parsley, onion, garlic, baking powder, flour, water, and olive oil.
You can use any combination of these ingredients depending on your tastes, but these four items will always be present.
You’ll need about 1/4 cup of each ingredient.
First, put all of the dry ingredients into a medium bowl.
Then add the wet ingredients and stir until everything comes together.
You should end up with something like breadcrumbs.
Now transfer the mixture onto a cookie sheet lined with parchment paper.
Spread it out so that it covers the entire surface.
Bake it at 350 degrees Fahrenheit (180 Celsius) for 20 minutes.
After removing it from the oven, let it cool down completely before breaking it apart into bite-sized pieces.
Be careful not to burn yourself while handling it, because hot matzo crackers are very dangerous.
As mentioned above, there are plenty of variations on this simple recipe.
Some people prefer to swap out one or two of those ingredients for others based on their personal preferences.
For example, if you’re allergic to onions, then substitute celery instead.
If you don’t like parsley, try dill weed instead.
Some people also like to cook the whole thing inside of an ovenproof skillet over low heat.
That way, you can easily remove it from the stovetop and eat it right away.
But either method works well enough.
Either way, matzo cracker soup is a delicious treat that everyone enjoys eating.
What Are Some Other Uses For Matzo Crackers?
You can use these crunchy snacks in many ways.
They’re great for adding texture to salads, soups, dips, sandwiches, and even desserts.
You could also bake them into breadsticks like we did here, or sprinkle them with Parmesan cheese instead of salt.
The best thing about making your own matzo crackers is that you get to add all sorts of flavors and spices to them using seasonings found in your pantry and fridge.
That means you can experiment with different combinations until you find one that suits your taste buds.
What are some other uses for matzo crackers?
Egg Salad
This classic sandwich spread will be a hit no matter what time of day you eat it.
Egg salad is traditionally eaten cold, so if you want to serve this dish warm, heat it gently in a pan over medium heat.
Just don’t let it boil, or the yolks will scramble and ruin everything.
If you want to go ahead and boil the eggs before mixing them together, feel free to do so.
But remember, boiled eggs aren’t cooked through yet, so you may need to add another minute of cooking after you mix them.
To assemble, cut an English muffin in half and toast it lightly.
Spread both halves generously with egg salad (or any kind of leftover dressing).
Top each slice of bread with two pieces of matzo cracker crumbled into a bowl.
Hummus
If you’ve ever tried hummus without matzos, you know how much better it tastes once you pair it with these crispy treats.
To make homemade hummus, combine 1/4 cup chickpeas, 2 tablespoons tahini paste, 3 cloves garlic, 3 tablespoons lemon juice, 1 teaspoon olive oil, and 1/8 teaspoon cayenne pepper in a blender.
Blend well until smooth, then stir in 2 teaspoons kosher salt and 1 tablespoon water.
Serve with pita chips or plain crackers.
Tuna Poke
Poke is Hawaiian raw fish salad usually prepared with tuna, cucumber, avocado, and sweet onion.
With a few simple tweaks, matzo crackers give poke a hearty crunch that perfectly complements its mild flavor, especially when topped with spicy sriracha sauce.
Ingredients:
- 1 package matzo crackers (about 16 ounces)
- 1 pound sushi rice
- 1/4 cup soy sauce
- 1/4 cup mirin
- 5 teaspoons sugar
- 6 green onions, chopped
- 1 cup cubed firm tofu
- 1/2 teaspoon sesame seeds (optional)
Directions :
- Combine all ingredients except the tofu and sesame seeds in a large pot.
- Bring mixture to a simmer and cook for 30 minutes, stirring occasionally.
- Remove from heat and set aside to cool completely.
- Stir in the tofu, cover, and chill overnight. Add additional seasoning to taste before serving.
Sushi Rolls
For this delicious twist on traditional sushi rolls, you’ll need nori sheets.
These thin strips of seaweed are available in grocery stores near the miso paste and pickled ginger.
Nori sheets come in various sizes, so start by cutting off enough to wrap around the fillings you plan to roll.
Spread one sheet of nori out flat, shiny side down.
Layer your choice of filling on top, followed by a second piece of nori.
Roll tightly starting from the short end and continue rolling toward the long end.
Secure the ends with a toothpick.
What Is The History Of Matzo Crackers?
The first known reference to matzos dates back to 1580 B.C., when King David ordered his men to bring him “two measures of fine flour” every day, which he ate with honey.
Matzah is Hebrew for “yeast,” so these crackers could be thought of as yeast breads.
They were probably baked in an oven heated over fire, similar to how bagels are still prepared today.
In the Middle Ages, Jews living outside of Europe adopted many European foods and customs, including making matzos.
By the 1800s, the matzo had spread across North America by Jewish immigrants who brought their recipes along with them.
“It’s not clear what happened to the original matzo recipe — perhaps it died out after the arrival of baking powder,” says author and cookbook writer Mark Scarbrough.
“Either way, the modern version we know today wasn’t developed until the early 1900s.”
After World War I, matzo became popular again because people couldn’t afford wheat flour due to wartime conditions.
At this time, matzo manufacturers started selling pre-made dough balls instead of grinding up whole eggs themselves.
During the Great Depression, the United States government issued a $20 million loan program to help small businesses like bakeries get through difficult economic times.
This provided a big boost to matzo production, and by 1940, Americans were eating about 5 billion matzo crackers per month.
As food shortages continued into the 1950s, many bakers switched to using powdered milk instead of real butter for their products.
In response, matzo companies also introduced new types of cookies and candy bars.
Today, most matzo cracker recipes call for two cups of flour (about 1 pound), one cup of water, and three large eggs.
You can add any seasoning you wish, such as salt, pepper, garlic powder, onion powder, or dried herbs.
Some people even use cinnamon or nutmeg.
If you’re looking for a different flavor, try adding spices like paprika, cayenne pepper, parsley flakes, sesame seeds, or nutritional yeast.
If you want to experiment with gluten-free options, check out our list of healthy breakfast ideas.
Now let’s take a look at some ways to enjoy matzo crackers.
Equipment
- 1 Oven
- 1 Parchment paper
Ingredients
- 5 whole lightly salted matzo
- 1 cup unsalted butter
- 2 cups brown sugar
- 12 ounces chocolate chips
- 1 cup pecans coarsely chopped
- 1/2 teaspoon sea salt
Instructions
- Aluminum foil should be used to line a baking sheet. The bottom should then be covered with parchment paper. Over the baking sheet, spread the matzo out in a single, equal layer. Set the oven to 350 degrees.
- Brown sugar and butter are heated in a sizable saucepan over medium-high heat while being regularly stirred. After it boils, stir continuously for a further five minutes. Get rid of the heat.
- The toffee mixture should be properly distributed over the matzo before being poured on top of it.
- The top of the toffee should be bubbling and dark brown after 10 minutes in the oven.
- Immediately after removing the toffee from the oven, top it with the chocolate chips. Till they are softer, let the chips rest on the toffee. Over the top of the matzo toffee, distribute the chips in an equal layer.
- While the chocolate is still warm and soft, top it with chopped pecans and sea salt to help the nuts adhere. For 10 to 20 minutes, let the candy chill in the refrigerator.
- Matzo should be broken into the proper shapes and sizes. The matzo can also be neatly sliced into squares.
- Serve immediately or present it as Christmas gifts by wrapping it.
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