Cheese Crackers

225 g shredded cheddar cheese

1 teaspoon salt

1 teaspoon corn starch

125 g  flour

56 g butter, room temperature

2 tablespoons ice water

Preheat oven to 180˚C

Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.

The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.

Separate dough into two halves and pack together into discs. Wrap in plastic and chill in the refrigerator for 45 minutes.

Roll out dough to ½ cm thick, pinching the cracks on the ends.

Cut into 2 ½ x 2 ½ cm squares and pierce a hole in the middle of each square for ventilation during baking.

Place the separated crackers on a parchment paper-lined baking sheet.

Bake for 13 minutes, or until golden brown.