Instructions

• Preheat oven to 350°F. Prepare two trays middle and low by lining with wax paper.
• Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles breadcrumbs. You can also do this by hand using a fork.
• Add milk and pulse or mix until dough forms a loose ball. If dough is too dry or too sticky add a little more milk and flour as required.
• The dough should soft but pliable and easy to roll.
• Divide dough into 2 portions and keep covered with a clean damp cloth.
• Flour a clean, flat surface generously with flour.
• Roll out half the dough with a lightly floured rolling pin into a 5 by 6-inch rectangle (about 1/6 inch deep).
• Flour a pastry cutter, sharp knife or pizza cutter lightly and cut into squares of your choice. Or a small one inch cookie cutter if you want round or heart shaped crackers.
• Carefully transfer to lined baking trays. There should be a small space between every square to prevent sticking. using a fork gently prick each square. This will reduce puffing.
• Bake until light golden 15-17 minutes. Switch racks over half way through to ensure even baking.
• Cool completely on baking sheets on racks, about 15 minutes.
• Serve as is or as a canape with a variety of toppings such as olive tapenade, goat cheese, etc.
• Refrigerate in an airtight container.