Matcha Crackers

Top these baked crackers with ricotta cheese and sliced strawberries for a crispy treat that you can snack on all week long!

Makes enough to share.

An original recipe found on the blog.


    • 1 ½ cups all-purpose flour
    • 1 Tbsp Aiya Cooking Grade Matcha
    • 1 tsp sugar
    • 1 tsp salt
    • ½ Tbsp olive oil
    • 2 Tbsp butter (melted)
    • ½ cup water


    1. Preheat the oven to 450° F.
    2. Sift the flour, Matcha, sugar, and salt together in a bowl.
    3. Slowly add in the olive oil, melted butter, and water. Stir until a soft dough forms. If dough flakes remain at the bottom, add a tsp of water at a time to incorporate.
    4. Cut the dough in half and shape the dough into two large cubes.
    5. Flour your workspace and roll out one dough cube until 1/8” thick or less. The thickness is important for the crackers to crisp in the oven.
    6. If the dough shrinks back, let it rest for a few minutes and continue to roll out. Make sure to roll the dough out as evenly as possible.
    7. Cut the dough into 1x2” rectangles with a pizza cutter or a knife and place on a baking sheet lined with parchment paper. Using a fork, gently prick the crackers to avoid puffing during baking.
    8. Brush the tops of the crackers lightly with water and sprinkle a pinch of salt onto each cracker.
    9. Bake the crackers for 13-14 minutes or until the edges are slightly golden brown.
    10. Top with ricotta cheese and sliced strawberries and enjoy!



    Click below to purchase the culinary Matcha used in this recipe: