Combine the cheddar cheese, flour, cornstarch, and salt in a food processor and pulse for about 30 seconds until mixed.

Add the cold butter, processing until the mixture takes on a sandy texture (about 20 seconds).

Drizzle in cold water and pulse until large clumps of dough form (about 10 pulses).

Turn the dough onto a lightly floured surface and gently pat it into two 6-inch squares.

Wrap each dough square in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.

Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

Roll each dough square into a 9-inch square on a floured surface. Trim the edges to an 8-inch square for uniform crackers.

Slice into 1-inch squares using a sharp knife or pastry cutter. You’ll get about 64 squares per dough square.

Transfer the squares to the prepared baking sheets and poke a small hole in the center of each with a toothpick.

Optional: Sprinkle the tops with sea salt for added flavor.

Bake for 16-18 minutes, rotating the trays halfway through. Look for golden edges.

Cool crackers completely on the baking sheet before serving. Enjoy!