Instructions: Preheat oven to 425F.

Combine flour, sugar, and 1/2 tsp salt. Blend well. Cut butter into small pieces, and cut into dry mixture until it resembles fine crumbs. Slowly stir in the milk. Add enough milk so that the dough pulls away from the sides of the bowl. Add a few drops more if dough seems dry. It should be soft and pliable. Do not overly exercise the dough. Divide the dough in half.

Roll out half the dough on a floured board into a 13" sq. Dough should be thinner than 1/8". Trim the edges and lift it onto an ungreased cookie sheet, or roll over rolling pin and unroll onto the cookie sheet.

Use a sharp knife to score dough into 2" squares. Sprinkle the top with some of the remaining salt and press down into the dough. Repeat with remaining dough.

Bake in the preheated oven for 5 - 6 min, until the edges are slightly golden. Turn crackers over and bake 5 - 6 min more. Cool on racks. Break crackers apart when cool and store in an airtight tin.

Makes about 6 dozen small crackers.

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