8 ounces Extra Sharp Cheddar Cheese (shredded) 4 tablespoons Unsalted Butter (cut into cubes) 1 cup Flour 1 teaspoon Salt
Pulse everything (except Water) together in the food processor until the dough resembles coarse sand.
4 tablespoons Ice water
Pulse in Water 2 tablespoons at a time. You may need to add a little more if the dough looks dry.
Remove the dough from the processor, form into a disk, flatten slightly, and wrap in plastic. Chill for at least 20 minutes.
Roll the chilled dough out on a lightly floured work surface. You may want to work with half of the dough at a time. Roll to a very thin (about 1/4" inch) rectangle then cut in to 1" by 1" squares. Crimp the edges with a fork and using a skewer, dock a hole in the center.
Place on a parchment paper lined cookie sheet or silpat. Bake for about 15 minutes, or until crispy.
Helpful Tips: 1. The classic flavor is Cheddar, but any semi-firm cheese could be used (Havarti, Colby, etc.) 2. Let the cheesy dough rest in the refrigerator until firm