Make sure the butter is cold, cut into cubes. I have used slated butter hence I won't be adding salt, or may be just a pinch depending upon the taste as cheese is salty too.
Pulse the cheese, flour, black pepper powder and butter in a food processor until the mixture resembles breadcrumbs.
Add in the milk and pulse until you get a soft dough.
Roll out the dough using a rolling pin into a 1/8 inch thick sheet.
Cut into strips, using a knife and twist gently into shape, then carefully lift them and place on the lined baking sheet, leaving a little space between each one.
Place the baking sheet in the oven and bake for about 10 minutes, but check after about 5 minutes as oven temperatures vary. Bake, switching position of sheets halfway through the baking, until pale golden (15 to 18 minutes).
They are fragile when they come out of the oven, so leave them to sit for 5 minutes. Transfer everything carefully to a wire rack to cool for a few more minutes (15 minutes).