Combine flour, salt, cayenne and paprika in the bowl of a food processor. Cover and pulse until evenly blended. Add shredded cheese and butter and pulse until a firm dough forms. Gather dough together in a ball and wrap tightly in plastic wrap; chill for at least 30 minutes. If you chill for longer than 30 minutes, let the dough sit at room temperature for 15 to 30 minutes before rolling.Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.Roll dough to an even 1/8-inch thickness on a lightly floured surface or between two sheets of lightly floured waxed paper. Cut into desired shapes with a small cookie cutter, or use a ruler and a pizza cutter to cut basic squares approximately 1-inch in size. Gently transfer cut shapes to baking sheet using a thin spatula. Use the tip of a chopstick or skewer to make a small hole in center of each cracker (this keeps the cracker from puffing too much in the middle).Bake for 12 to 14 minutes or until bottoms just start to brown, rotating pans partway through baking. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Crackers will keep in an airtight container for up to 1 week.