Adapted from kathdedon.wordpress.com
cups (6 oz) grated extra-sharp Cheddar cheese
tablespoons (½ stick) unsalted butter, softened and cut into pieces
cup (90 g) flour, plus more for dusting
teaspoon crushed red pepper flakes
1. Preheat oven to 350˚. 2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs. 3. Add the milk and process until the dough gathers together in a ball. 4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick. (about an 8×10 rectangle.) 5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking.Use the flat end of a wooden skewer to poke a hole in the center of each cracker. 6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet. 7. Bake for 12 – 15 minutes until the edges are just starting to brown. (Mine took 13 minutes.) 8. Put the baking sheet on a rack and let the crackers cool completely. 9. Eat! Or store in a covered container to eat within a day or two.