I co-baked matzoh from scratch this year with my niece, over FaceTime. Her baking skills are impressively intimidating.
Hers turned out a lot better and more authentic looking. We used a New York Times recipe from the Spanish Inquisition era that called for a lot of honey. My matzot came out thick and chewy and super sweet. My niece’s matzot were thinner and had legit blisters, much more similar to the store-bought kind than mine, although she reported that hers were also sweet.
It was a fun project but the end result for me was pretty disappointing. This matzoh recipe will not change your life unless you are dissatisfied with store-bought matzoh and you want something chewy, sweet and thick, which is pretty much the opposite of store-bought matzoh. So yeah.