Step 1

In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous.

Step 2

Add the flour and mix on low speed; the dough will be dry and pebbly.

Step 3

Slowly add the water and continue to mix as the dough coalesces into a mass.

Step 4

Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.

Step 5

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.

Step 6

Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12-inch rectangle.

Step 7

Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets.

Step 8

Use the tip of a chopstick to punch a hole into the center of each square.

Step 9

Bake for about 15 minutes or until the crackers are puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt.

Step 10

Immediately move the crackers to racks to cool.