Place the finely grated sharp cheddar, flour, butter pieces, and salt into the food processor.

Use the pulse setting to blend the ingredients. Do this until the mixture reaches a fine, sandy crumb texture. The butter and cheese should be well incorporated into the flour.

Slowly drizzle in 3 tablespoons of ice water while pulsing the processor. Continue until the mixture begins to clump together and forms a cohesive dough.

Turn the dough out onto a clean surface. Use your hands to form it into a ball, being careful not to overwork the dough to keep the crackers flaky.

Wrap the dough ball in plastic wrap and place it in the refrigerator. Let it chill for at least 1 hour. This helps to firm up the dough and makes it easier to roll out.

Set your oven to preheat at 350°F (175°C). This allows it to reach the required temperature by the time the dough is ready to be baked.

Line a baking sheet with parchment paper to prevent the crackers from sticking and to allow for easy cleanup.

On a lightly floured surface, roll out the chilled dough to a ¼ inch thickness. Ensure it’s evenly rolled out to allow uniform baking.

Use cookie cutters or a knife to cut the dough into your desired shapes. This is where you can get creative! It's good to keep them smaller though, think gold fish cracker or cheese cracker size.

Using a toothpick, poke a hole in the center of each cracker. This helps them bake evenly and gives them a traditional look.

Place the shaped dough pieces on the prepared baking sheet, spacing them out evenly.

Bake in the preheated oven for 15-20 minutes, or until the edges begin to turn golden brown. Keep an eye on them to avoid over-baking.

Allow the crackers to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will become crispier as they cool.