2 cups plain gluten free flour (as always, I use and recommend White Wings)
1 tablespoon sugar
1/2 teaspoon salt + extra for sprinkling on top
1/8 cup butter
1/2 cup milk + extra for brushing on top
Pre-heat oven to 220 degrees Celsius.
Mix flour, sugar, and salt in a large bowl.
Mix in the butter; I found rubbing it to work best.
Stir in milk.
On a lightly floured surface, roll or press the dough until it’s about 2mm thick all over. Use a cookie cutter or the top of a shot glass or whatever you fancy to cut out your preferred shape of cracker.
Place the crackers onto a lightly greased baking tray. Prick the tops with a fork a few times. Brush each one lightly with milk, and then sprinkle with salt (optional, but yummy).
Bake for 15-20 minutes, or until golden brown. I cooked mine for a little bit too long, and they ended up quite hard, but they were still quite nice! So I’d recommend closer to 15 minutes than 20.
Nom with cheese!