Light and Cheezy ! Perfect for a snack attack or to serve as cocktail nibblies.
Preheat the oven to 350F (175C).
Line a baking sheet with parchment paper.
In a large bowl, combine cheese, flour, and salt. Freeze the butter for a few minutes then grate it into the flour mixture. Stir until it resembles a coarse meal.
Add the milk 1 tbsp at a time and mix well until the dough comes together in a ball.
On a lightly floured surface, roll out the ball of dough, using a lightly floured rolling pin into a rectangle that is about 1/16 of an inch thick. NOTE : Or roll dough between two sheets of parchment paper.
Cut line strips in the dough into a grid pattern to form 1 inch squares.
Place the cracker dough squares, and spread them apart, on the baking sheet. With the end of a chopstick, poke a hole into the center of each cracker.
Bake for 12-15 minutes, until the edges are very slightly browned. Transfer the parchment paper to sit over a wire rack to cool completely.
NOTES:• The dough should be well kneaded for it to hold together.
• The dough should be as thin as possible, approximately 1/16 inch thick.
• Ensure that the dough is cut in a uniform shape and size. The crackers will bake uniformly when cut to the same size.
• Spread the crackers on the cookie sheet to ensure they bake evenly.
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