3 c. flour
3/4 c. unsalted butter
3 tbsp. sugar
1 1/2 tsp. salt
1 c., more or less, milk

Crumble the first four ingredients together with your fingers. Add enough milk to make a stiff dough. Roll out the dough as thin as possible and cut crackers with a cookie cutter. Line a cookie sheet with baking parchment and set the crackers on it. They can be placed quite close together as they do not spread. If you want flat crackers, prick the tops with a fork. If you prefer to have them bubble slightly, leave them alone.

Bake in a slow (300 degree) oven 6 to 8 minutes until golden. Allow the crackers to cool completely before putting in a tin, or they will turn soggy.