Lemon Crackers

Directions

1. 1
   Preheat the oven to 325 degrees (175 C.).
2. 2
   Have on hand two cookie sheets.
3. 3
   They will be used ungreased.
4. 4
   In a large mixing bowl, mix together the flour, sugar, salt and 1-1/2 tbsp (20 ml) of the lemon rind.
5. 5
   With a pastry blender, cut in the butter until the flour mixture resembles fine crumbs.
6. 6
   With a fork, stir in the milk until the mixture forms a ball of dough.
7. 7
   If there are a few dry crumbs, add a little more milk, a few drops at a time, until all of the dough is moistened.
8. 8
   Knead the dough very lightly on a floured board.
9. 9
   Divide it in half and form each half into a 4-inch square.
10. 10
    With a floured rolling pin, roll the dough to a 12-inch square.
11. 11
    The finished dough should be no more than 1/8 inch thick.
12. 12
    Pick the dough up carefully on the rolling pin and transfer it to one of the cookie sheets.
13. 13
    With a knife, score the dough into 2-inch squares.
14. 14
    With a fork prick each square in 3 places, poking all the way through to the cookie sheet.
15. 15
    Mix together the kosher salt and remaining lemon peel.
16. 16
    Sprinkle half of this lemon salt over the square and press it lightly into the dough.
17. 17
    Transfer the crackers to the oven and bake for 15 minutes or until they are golden brown.
18. 18
    Remove them from the oven and turn the cracker over.
19. 19
    Return to the oven and bake an additional 5 to 6 minutes or until the undersides are lightly golden.
20. 20
    Remove the cracker from the oven.
21. 21
    Gently break them into pieces along the scored lines.
22. 22
    Repeat with the remaining dough.
23. 23
    Cool the crakers completely and store in an airtight container.