Gluten-Free Mock Matzo

I found this on the internet a couple of years ago, and though it doesn't taste like matzo it's good.  It does look like dark matzo and is what I use for a substitute if I don't buy a gluten-free box.

Ingredients:

1/3 cup potato starch
1/3 cup almond meal
1 Tbsp flaxseed meal
2 Tbsp shortening or oil (I used olive, the recipe also called for coconut.)
3 Tbsp warm water
1/4 tsp salt

Preparation:

Preheat oven to 450 F. Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening/oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch. Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and fairly thin. Smooth out edges, if desired, and use a fork to prick rows of holes. Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.