1 1/2 cups (375 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) baking powder

2 cups (500 ml) shredded yellow sharp cheddar cheese

1/2 cup (125 ml) unsalted butter, softened

6 tablespoons (90 ml) milk

Salt

In a bowl, combine the flour and baking powder. Set aside.

In a food processor, purée the cheese, butter and milk until smooth. Add the dry ingredients. Pulse a few seconds at a time until the dough just begins to form. Remove the dough from food processor and form into two disks with your hands. Cover in plastic wrap and refrigerate for about 30 minutes.

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two baking sheets with parchment paper.

On a floured work surface, roll out the dough discs, one at a time, to a 1-mm (1/16-inch) thick sheet. Prick the dough with a fork to prevent them from puffing. Cut out crackers with a 2.5-cm (1-inch) cookie cutter in the shape of a fish (or other shapes). Place on the baking sheet without spacing them too much. Sprinkle with salt. Bake for 8 to 10 minutes depending on their size or until lightly browned. Repeat with the remaining dough. Store at room temperature.

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