Preheat oven to 350 degrees F.
Prepare a cookie sheet by lining it with parchment paper.
In a large bowl, combine cheese, flour, Lawry's Seasoned Salt, and salt.
Cut butter into smaller pieces and add to flour mixture.
With a pastry cutter, cut butter into mixture.
Combine until it resembles coarse meal.
Add milk and with a wooden spoon, stir until the dough comes together in a ball.
This may take a few minutes, and you may need to bring the final bit together with your hands.
On a lightly floured surface, roll dough, using a lightly floured rolling pin into a rectangle that measures 8 X 10-inches and is about 1/8 of an inch thick.
With a pizza cutter, cut strips in both directions of the rectangle 1-inch thick, so that each cracker is a 1-inch square.
Place crackers about 1/4-inch apart on the prepared cookie sheet.
With the end of a chopstick, poke a hole into the center of each cracker.
Bake for 12-15 minutes, until edges are just or very slightly browned.
Transfer parchment to a wire rack to cool completely.
Crackers should be stored in an airtight container and eaten within a couple of days.
I really don't think that will be a problem for you though.
Originally Submitted
4/5/2012
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