Recipe detail

Mix the cheddar cheese, flour, corn starch, and salt in a food processor until the mixture is homogeneous, about 30 seconds. Add the butter and mix until you achieve a texture similar to wet sand, about 20 seconds. Add the water and pulse until the dough forms large clumps.

Transfer the dough to a lightly floured work surface. Divide it in half and shape each half into a square. If the dough seems dry, moisten your fingers with cold water. Wrap each square in plastic wrap and refrigerate for 45 minutes.

Roll out the dough into a thin layer between two sheets of parchment paper using a rolling pin.

Remove the top piece of parchment paper and cut the dough into rectangles.

Slide the sheet of parchment onto a baking tray and bake.