This recipe made about the same size dough ball as the whole wheat cracker.
Because it wasn't necessary to roll out the cheese crackers as thin as the wheat crackers I decided to work with larger pieces of dough.
Rolling out was very easy. I took time to cut away the rugged edges before cutting the dough into squares but this turned out to be unnecessary because these crackers cook at a lower temperature and the edges do not over cook.
The original recipe suggest poking holes in the center; I used a chop stick for this;
However, when the crackers baked the holes disappeared. Next time I'll not bother poking any holes.
I was very surprised how nice the crackers puffed up since the recipe does not call for any baking soda or baking powder.
They tasted very much like a Cheeze-it but the texture was nothing like it. We will be making these again.
The original recipe came from 365 Days of Baking. I only used 1/2 teaspoon of Lawry's Season Salt instead of 1 teaspoon and omitted the 1/4 teaspoon of regular salt.