8 oz Shredded Cheddar Cheese
2 tbsp cold Butter cut into small pieces
2 tbsp Shortening (Spectrum has a great organic, all vegetable form.)
1 tsp Kosher or Sea Salt
1 cup Flour (this can easily be subbed out for gluten-free flour. I personally prefer Bob's Red Mill.)
2 tbsp Ice Cold Water
Blend the cheese, butter, shortening and salt together on medium low speed in a stand mixer or with a hand mixer.
Add the flour and mix on low to incorporate (the dough will be dry).
Slowly add the water just until the dough comes together in a lump.
Form into a ball and wrap in plastic wrap and refrigerate for an hour.
Preheat oven to 375.
Line a baking sheet with parchment paper.
Flour your work area and roll out the dough very thin (less than 1/8″).
Use a pastry cutter to cut into 1″ squares and use a skewer or toothpick to put a hole in the center of each.
Transfer to prepared baking sheet. The crackers do not need to be separated and can be baked together in a sheet after scoring with your pastry cutter.
Bake for 12-15 minutes or until light brown at the edges.
Transfer to a cooling rack and allow to cool.
If there are any left after snacking, store in a sealed bag to maintain freshness. But, you'll probably eat them all, so you won't need to worry about this step!
Thank you Wheel'n'Deal Mama for this great recipe and many others!