Instructions

1. Combine flour, butter, cheese, salt, and cayenne in the bowl of your food processor. Pulse until crumbly. Pulse in water, a tablespoon at a time, until dough comes together. (You may not use all the water.)
2. Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes, or overnight.
3. Preheat oven to 350º. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.
4. Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed. Space them about 1/2" apart.
5. Bake for 22 to 25 minutes, until crackers are just slightly turning light brown, and are crisp. Quickly cool and taste one for crispness. If they are not crisp, bake just a few minutes longer. Store in an airtight container for up to 5 days. If crackers are soggy after storing, re-crisp them in a preheated 400º oven for 3 to 5 mi