Cheese Crackers

Rub the flour, salt and cubed cold butter together with your fingertips to a sandy texture; the butter should stay in small pieces.

Mix in the finely grated kashar cheese and pepper flakes.

Add the egg yolk and cold milk and bring the dough together without kneading.

Wrap in cling film and chill for at least 30 minutes.

Roll 3-4 mm thick on a floured surface, cut into squares or rounds, lay on a lined tray and prick with a fork.

Bake in a preheated 180°C oven for 12-15 minutes until golden at the edges, then cool on a wire rack; they crisp as they cool.