Sharp cheddar cheese, freshly grated, is the star here, delivering that bold, tangy punch in every bite. Cold butter cut into the dough keeps these crackers wonderfully flaky, while a hit of cayenne and garlic powder gives them a savory kick that lingers. The dough comes together fast in a food processor, chills into a firm disk, then rolls out thin for that signature crisp, snappy bite. Cutting the crackers into small squares and poking a hole in the center is the classic trick for even baking and a satisfying crunch all the way through. A sprinkle of flaky sea salt on top before baking adds the perfect finishing crackle. These bake up deep golden at the edges and keep getting crisper as they cool, making them a fantastic snack to have on hand for a gluten free spread.
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Combine the grated cheddar, flour, butter, fine sea salt, cayenne, and garlic powder in a food processor. Pulse in 10–12 short bursts until the mixture resembles coarse, slightly clumpy sand with no large butter pieces visible.
With the processor running, drizzle in the ice water 1 tablespoon at a time, stopping as soon as the dough just comes together and pulls away from the sides — it should hold when pressed between your fingers without crumbling. Do not over-process.
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