Step 1

Mix Ingredients: In the bowl of an electric mixer fitted with the paddle attachment, combine butter, grated Cheddar, flour, chipotle powder, and 1 teaspoon kosher salt. Add 1½ tablespoons (22.5 ml) water and mix on low speed until the ingredients start to come together. Increase to medium speed and mix for 30 seconds until the dough forms large clumps.

Step 2

Form Dough: Transfer the dough to a lightly floured cutting board. Roll into a log about 12 inches (30 cm) long and 1½ inches (4 cm) wide. Wrap in plastic wrap and refrigerate for at least one hour. The dough can be refrigerated for several days or frozen for up to 4 months.

Step 3

Prepare for Baking: Preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper. Slice the chilled dough into ½-inch (1.25 cm) thick rounds. Place the rounds 1 inch (2.5 cm) apart on the parchment-lined pans. Sprinkle with flaked sea salt.

Step 4

Bake: Bake for 15 to 17 minutes, or until the crackers are golden brown. Cool on the sheet pans or on a baking rack.

Step 5

Serve: Serve at room temperature.