Shred the cheese with a hand grater or a food processor with the attachment.

Add the shredded cheese, flour, butter, salt, garlic powder, onion powder, paprika, and cayenne into a food processor.

Pulse the mixture until it starts to resemble coarse crumbs.

Continue pulsing while adding the ice water until the mixture is moist and looks like a dough.

Place the mixture into a large bowl.

Knead it together using your hands until it shapes into a smooth ball, then cover with plastic wrap and place it in the refrigerator for 1 hour.

Preheat the oven to 375 degrees F. Line larger baking sheets with parchment paper, set aside.

Cut the dough in half and place it on a lightly floured surface, keep the other half in the refrigerator covered.

Roll the dough out to ⅛-inch thick or thinner if you can/want.

Using a pastry cutter or pizza cutter, cut the dough into 1-inch squares. Keep the edges for later use and place back in the refrigerator.

With a toothpick, make a hole into the center of each square. Place the squares not touching on a prepared baking sheet.

Bake for 14-15 minutes until they are puffed up, look dry on top, and are lightly brown around the edges. Let crackers cool to room temperature on the baking sheet.

While the first batch is baking, repeat the process of rolling, cutting and poking your hole in the center and bake.

Lastly, take the remaining edge dough and roll out to form your last squares and bake.

Let cool and enjoy!