Try to get them about 1/4-inch thick so they bake uniformly. If your milk, cheese, and butter are cold the dough should be easy to roll out between parchment paper. (If the dough seems too sticky, stick it into the fridge for 5-10 minutes.)
- Line a baking sheet with parchment paper and preheat the oven to 375 degrees F.
- Add all ingredients to the bowl of a food processor. Pulse a few times to grind, then blend for 15-20 seconds until dough comes together.
- Form the dough into a disc. Dust a piece of parchment with flour, place the dough on top, and another piece of parchment to cover. Roll out until 1/4-inch thick. Cut with small cookie cutters and place on the prepared baking sheet. Re-roll and cut remaining dough until completed.
- Bake 14-16 minutes or until crackers are golden. Cool for a few minutes on a wire rack before serving. Store in an airtight container for up to 2-3 days at room temperature.
To make these gluten-free, use gluten-free flour blend and certified gluten-free rolled oats.
Use the rosemary to add a little extra flavor, or omit it if you prefer.
If your dough is sticky at any point, place it into the fridge for a few minutes to firm up.
If your dough seems to not come together when it’s in the food processor, add a few additional drops of milk.
Set the timer for the lower end of the baking range to start, then add another minute until the edges are lightly golden brown. The edges can get very brown really fast at the end.
These crackers are best eaten on the day they’re made, but you can store them in an airtight container at room temperature for a day or two.
To make a smaller batch, place half of the dough into a freezer storage bag, seal and freeze for up to 3 months. Thaw at room temperature, roll out, cut out shapes, and bake whenever the urge strikes!