Oyster crackers

Mix the flour, sugar and salt; work in the butter with a rubbing motion until completely incorporated, with no big pieces, unlike a flaky dough.

Add most of the milk, mix with a fork, then the rest, to a soft but not sticky dough with no dry spots.

Knead very lightly on a barely floured surface, without overworking, so the crackers stay tender.

Roll out to about an eighth of an inch thick; transfer to a parchment-lined baking sheet.

Cut in strips in three directions for hexagons (and triangles).

Bake until set and starting to dry, checking in under 10 minutes; separate so none touch, for even drying.

Return to the oven until fully dried through and a little golden; let cool.