Ingredients:

  • 8 oz extra-sharp cheddar cheese, freshly grated
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 tsp salt
  • 3 tbsp ice-cold water
  • 1/4 tsp garlic powder

Instructions:

  1. Pulse the flour, salt, and garlic powder in a food processor until combined.
  2. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
  3. Add the grated cheddar and pulse just until the cheese is incorporated, taking care not to overprocess.
  4. Drizzle in the ice-cold water one tablespoon at a time while pulsing until the dough begins to clump into a ball.
  5. Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 350°F (175°C). Roll the chilled dough out to 1/8 inch thickness.
  7. Use a TIE Fighter shaped cutter to stamp out the shapes and place them on a parchment-lined baking sheet.
  8. Bake for 12-15 minutes until edges are deep golden brown.
  9. Allow crackers to cool on the pan for 5 minutes before transferring to a wire rack.