they went really nicely with beef barley soup (in spite of their extra saltiness), and i'm definitely making them again.
|cheese cookies ;)|
for the first batch, i scooped out about a teaspoon at a time, rolled into a ball, and then flattened it on the parchment paper. for the second, i pressed the dough down onto the parchment, flattened it with my palms, then scored it with a knife into cracker-sized pieces. both were yummy, although it was strange eating the round ones because in the back of my mind i kept expecting them to taste like cookies.
bake on a parchment-lined cookie sheet at 350*F for about 20 minutes. the result will be a crispy cracker (somewhat thicker than a cracker, but deliciously crispy like one) with a cheesy, zesty snap.
nb, these are wheatless, but not gluten free unless you take care to purchase gluten-free oatmeal.