In a large mixing bowl, gently combine flour and all seasonings and spices. Use your hands to squish in the butter just like you would when making biscuits. Rub it into the flour mixture until you have a loose sand consistency.
Zest your lime over this mixture and give it a quick toss. Use a wooden spoon or rubber spatula to stir in the warm milk until a dough forms. The mixture will be very dry. You may need another small splash or two of milk.
Turn out half your dough onto a floured surface and roll it out until it's as thin as possible. Your goal is to get it paper thin if you're brave enough. I wasn't. The thinner you roll, the crisper your crackers will be.
Use a 2-1/2 inch cutter to cut out as many rounds as you can manage, and place them on your baking sheet. You'll probably have to work in batches.
Bake your crackers for 3-5 minutes or until puffy and golden. You may need a slightly longer baking time if you weren't able to roll your dough very thin.
Allow them to cool on a wire rack while you continue to roll out your dough and bake away.
Serve with cream cheese and hot mango chutney or another favorite dip.