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