In a food processor pulse together the flour, cheeses, salt, lemon zest and lemon pepper seasoning. Add in the olive oil and pulse again. With the food processor on low, slowly pour in the milk ( or water) in a thin stream until fully mixed in. Let the dough come together for a few more seconds. It will look a little crumbly and that’s ok

Turn the dough out on to a clean surface or in a bowl and knead with your hands for another 30 seconds to one minute to form a smooth ball. Divide evenly into two dough balls, place in a bowl then let rest for 20 min.

Set out 2 sheets of wax paper and two sheets of parchment paper.

Heat oven to 400 Deg F.

Roll one dough ball between two sheets of wax paper. Place on a baking sheet and place in freezer (if possible) for 20 min.

Peel off one of the sheets of wax paper and place the rolled out dough on a piece of parchment paper. Remove the other piece and cut the dough into equal sized pieces. I cut mine about 1.25x2.5 inches.

Whisk the egg and milk ( or water) together and brush over the top of the cut out crackers. Lightly sprinkle with a little pf the lemon pepper seasoning and some Maldon salt flakes

Bake at 400 Deg for 15-20 minutes. Rotating the pan every 5 minutes, until the crackers are golden and set.

You will notice the crackers on the edges start to brown faster than the center ones, you can remove these with a thin spatula as the crackers bake to keep everything the same color.

Once done, let the crackers cool for a minute on the pan then transfer to a wire cooling rack. Repeat with the other dough ball. You can roll out, freeze and cut out the other crackers while the first batch is baking and cooling.

Reuse the wax paper and the parchment once its cooled or use new sheets of wax and parchment papers.

Keep the crackers in an airtight container or resealable bag up to a week at room temperature.