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Preheat the oven to 350˚F (180˚C).
In a large bowl with an electric hand mixer add the cheddar cheese, butter, Savory Seasoning, and salt until well combined.
Mix in the flour and add the ice water, 1 tablespoon at a time, until the dough holds together but crumbles apart if you break it up in your hand. If it seems too dry, add a little more ice water.
Separate the dough into 2 halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
Roll out dough to 1/8-inch thick, pinching the cracks on the ends.
Cut into 1 inch x 1 inch squares and pierce a hole in the middle of each square for ventilation during baking.
Place the separated crackers on a parchment paper-lined baking sheet.
Bake for 13 minutes, or until golden brown.