1½ cups (6 ounces) coarsely grated cheddar cheese (I used extra sharp)
4 tablespoons (½ stick) cold unsalted butter, cut into small cubes
¾ cup (3¾ ounces) all-purpose flour
¼ teaspoon kosher salt (optional: additional salt for sprinkling on top)

Combine all ingredients in a food processor fitted with dough or chopping blade.  Process ingredients until the dough forms a ball, about one minute.  Remove dough from food processor, and shape into two separate discs.  Wrap discs in plastic wrap and chill for at least 30 minutes in the refrigerator.

Preheat oven to 350° F.

When dough is cool, place between two pieces of parchment paper.   Using a rolling pin, roll the dough out to a rectangle about 1/8-inch thick.   With a fluted pastry wheel (to get the fancy edges) or a pizza wheel, cut the dough into a grid of 1-inch squares. Use a toothpick or skewer to punch a hole into the center of each square.  If desired, sprinkle additional Kosher salt on top.

Return the cut dough (still on the parchment paper) to the refrigerator for 10 minutes to allow the dough to firm back up.  Transfer the individual crackers to a parchment lined baking sheet, leaving a space of about ½-inch between the crackers.  Bake at 350° F for 12-15 minutes, until crackers are puffed up and just starting to turn golden at the edges.  Remove from oven and set the baking sheet on a wire rack to cool.  Yield:  10 dozen.

NOTE:  If the crackers don't have the desired crispiness you want, simply return them to the oven for 1 to 2 additional minutes.