8 oz (220g) sharp/ extra sharp cheddar cheese – shredded (note 2 & 3)
3 tablespoons (60g) cold butter (cut into cubes)
¼ -½ teaspoons salt
2 tablespoons cold water
Using a pastry blender, cut butter into the flour until it forms coarse crumbs.
Add salt to mix together.
Add shredded cheese and cut into the mixture.
Add water, 1 tablespoon at a time.
Use hand to form dough and divide into 2 portions. Wrap them in plastic and chill for 20 minutes (or longer).
Preheat oven to 340°F(170°C). Line baking trays with parchment papers.
Take out one portion of the dough from the fridge. Work with one portion at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to 3mm (1/8 in) thickness. Cut out shapes with your choice of cookies cutters (note 4) and transfer to baking tray.
Use chopstick or toothpick to make the eye balls, and the prong of a fork (I used crab forks) to carve a curvy lip. (This step is optional)
Gather all the trimmings and re-roll. Repeat until all the dough is used up.
Bake for approximately 15-17 minutes, until the crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking tray before transferring to a wire rack to cool completely. Store in an airtight container.
You can substitute it with 50-100% whole wheat flour.
Shred the cheese very fine so that you can easily cut it into the mixture.