Directions

1. Combine flour, cheese, Wild Green Goddess Seasoning, and salt in the bowl of a food processor and process until blended. Add butter and pulse until pea-size pieces form, about 10 times. Add milk and pulse until dry ingredients are moistened. (If you pinch a small amount of mixture between your fingers, it should hold together.)

2. Turn dough out onto your countertop and gather into a ball. Divide into two pieces and form each into a disc about 1” thick, then wrap each in a piece of plastic and refrigerate for at least 30 minutes and up to two days.

3. When ready to bake, preheat oven to 400° with racks in the upper-middle and lower-middle positions. Working with one disc at a time, roll dough between two pieces of parchment paper until it’s about ⅛” thick. Remove top piece of parchment and cut dough into 1” squares, but don’t separate into individual pieces; trim edges if desired. Transfer each piece of dough (with parchment) to a baking sheet.

4. Bake until tops are golden brown, about 15 minutes, switching position of baking sheets halfway through. Let cool completely, then separate crackers. Store in an airtight container for up to one week.