Corn Crackers with Savory

Sift flour, cornmeal, baking powder and salt in a bowl. Add the herbs and mix. Grate the cold butter in the bowl and stir it in the dry ingredients with a wooden spoon, till the mixture resembles crumbs. Add one spoon of the milk and mix till it’s absorbed. Add the next one mix again and if the dough still looks more like crumbs, add the last spoon of milk. At that point the dough has to be hard. Knead briefly the dough, wrap it tide in clink foil and put it in the refrigerator for around 30 minutes. Divide the dough in 4-5 balls. On a lightly floured surface, roll the first ball into a rectangle, about 1/8 inch thick. Pierce the dough in every half inch with the tines of a fork. With sharp knife cut the dough into triangles . Arrange the crackers over the baking sheets, covered with baking parchment. Their volume won’t change significantly, so you don’t need lots of space in between. In the same manner, roll, pierce, cut and arrange all the dough. Bake in the middle of a preheated oven 220C for 8 to 10 minutes, or until the crackers are golden brown. As the dough is dense, it’s important to bake on a fan mode, or setting the oven to heat from above and below, otherwise the crackers could twist during baking.