Recipe adapted from here.
2 cups pepper jack cheese, shredded
4 tablespoons butter, room temperature
1 teaspoon salt
2 cups all purpose flour
2 tablespoons water
In a large bowl, beat cheese, butter, and salt. Gradually add flour and mix on low until your dough resembles coarse crumbs. Adding the water as needed, mix the dough together using your hands until it forms a ball. Shape the dough into a flat round, wrap in plastic wrap, and refrigerate for approximately 30 minutes.
Preheat oven to 375 degrees. Lightly grease a cookie sheet with cooking spray.
Divide dough into half. Roll each half into a very thin rectangle (1/8 inch or less in thickness). Using a butter knife (or a pizza cutter or if you're fancy, a fluted pastry cutter), cut the dough into 1-inch squares. If desired, use a toothpick to make a hole in the center of each cracker. Transfer squares to baking sheet.
Bake for 13 to 15 minutes or until the crackers are puffed and browned on the edges. Place on a wire rack. Store in an airtight container.
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