Shred your cheddar cheese.

Using a food processor, pulse the cheese, butter, flour, salt, and garlic into coarse crumbs.

Add your milk and Worcestershire sauce and pulse until a ball forms. You may need to add a touch more milk.

Roll out the dough on a lightly floured surface so that it’s 1/8 inch thick, or the thickness you desire. The thinner the dough, the crispier the crackers.

Cut out the dough with a fish cookie cutter and place on a parchment or Silpat lined baking sheet.

Poke a small hole in the cracker where the eye would be.

Bake for 12-17 minutes until they just start to get a golden brown or until desired crispiness.