8 oz. Tillamook cheddar cheese, shredded
1 tsp. salt
4 Tbsp. unsalted butter at room temperature
1 c. flour
2 Tbsp. ice water

Preheat oven to 350°F. Using a mixer, combine cheese, butter, and salt in a large bowl. Mix in flour and add ice water one tablespoon at a time. 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 parchment paper and chill for 30 minutes. Roll dough to ¹⁄₈”, pinching the cracks on the ends. Cut into 1” squares and pierce a hole in the middle of each for ventilation during baking. Place the separated crackers on a parchment paper-lined baking sheet. Bake 13 minutes, or until golden brown.