Start by preparing a baking sheet with a sheet of parchment paper. Have an additional piece the same size set aside.
Start your cracker dough by placing the cheddar cheese, butter and seasonings in a bowl. Cream this mixture together. Alternatively, you could use a food processor to do this for you.
When the mixture is well blended, you can mix in the flour. The dough will become crumbly and when it does, you can start dropping, a teaspoon at a time, of the ice water into the dough. Blend the dough between ice water additions. When the dough has formed, that is not longer crumbly, wrap the dough in plastic wrap and refrigerate for 45 minutes.
Preheat your oven to 350. Transfer the refrigerated dough to the prepared cookie sheet (from the first step). Place the dough on to the parchment paper sitting on the baking sheet and then place the additional parchment paper over it. Then use a rolling pin to roll the dough out. Roll the pin over the top layer of parchment. Note that if you are using the Carbalose flour, you do not need to use the top layer of parchment between your dough and your rolling pin. The other flours tend to be sticky which is why we use this method
The dough should be rolled out to about a quarter inch in thickness. You can then cut your crackers into squares. A pizza cutter or similar kind of cutter should work well. Bake for 15-18 minutes until your crackers begin to brown. Allow these crackers to cool before serving.