Oh my. Bake as a gift and you may find it hard to part. Make a double batch.

I came across these crackers six years ago on a visit to Ottolenghis’ Soho store. They were wrapped in clear cello, tied with a ribbon and I’d never seen anything like them before. They reminded me of Millionaires Shortbread – you know, those fudgy chocolate shortbread bars – but somehow seemed more elegant and  less trashy. I brought a pack home and tried my best to make them last as I figured out the base. Not being a matzoh eater,  my closest reference was a cream cracker and that didn’t seem right.

And then, just last month, the mystery was solved. Baker & cook book author, Helen Goh posted her version of these on the Gram and referenced the original recipe, ‘Marcy Goldman’s Caramel Matzoh Crunch.’

I was on a roll.

“Is this like the Ottolenghi one?” I asked Helen, aware that Helen had written Sweet with Ottolenghi, “I could never divine the base.” Helen’s replied, “Ah yes!  The base for the Ottolenghi version is a house-made cracker whereas this is matzoh from a box. But the method is the same”

So I cranked up my Kitchen Aid and in true Ottonlenghi style, made the base from scratch, (see previous Birdfeed recipe for Matzoh Crackers.).  And with fond memories still of that original Soho trip, I added candied hazelnuts to Marcy’s recipe, to simply gild the lily.

Note. I used Vegan Block in lieu of butter and it worked just fine, so if you choose your chocolate with care as well, these crackers can also be suitable for vegans.

Source

4-6 matzoh crackers

230g butter

215g soft brown sugar

Pinch of salt

200g dark chocolate, finely chopped

For the hazelnut brittle,

100g caster sugar

100g hazelnuts, toasted & split

Action

First, make your hazelnut brittle. Simply heat the caster sugar in a non-stick pan until it becomes a dark, caramel syrup. Add a pinch of salt and quickly tip in the nuts, swirling around the pan to fully cover. Rapidly but with care, pour the mix onto a silicon lined baking sheet to set. When cold, chop into nutty chunks.

Lay the crackers onto several lined baking sheets. 

Over a medium heat and in a heavy bottomed pan, bring the brown sugar and butter to the boil and allow to boil for three minutes, stirring all the while. Carefully, as the mixture is super hot, pour over the  matzoh crackers to cover completely.

Allow the caramel to set and firm up. 

Melt the chocolate and cover the caramel dressed crackers.

Dress with the chopped or blitzed nut brittle.

Allow to cool completely, ideally in the fridge.