Shred the cheddar cheese by hand or with a food processor attachment.

Add the shredded cheese, flour, butter, salt, garlic powder, onion powder, paprika, and cayenne to a food processor with the standard blade.

Pulse the mixture until it resembles coarse crumbs.

Gradually add the ice water while pulsing until the mixture becomes slightly moist and starts forming into dough.

Transfer the dough to a large mixing bowl and knead it until smooth.

Shape it into a ball, cover with plastic wrap, and chill in the fridge for 1 hour.

Preheat the oven to 375°F and line baking trays with parchment paper.

Divide the dough in half, keeping one half covered in the fridge. Roll out the other half on a lightly floured surface to about ⅛ inch thick.

Cut the dough into 1-inch squares with a pastry cutter or pizza cutter.

Use a toothpick to make a small hole in the center of each square and place on the prepared baking sheet.

Bake for 14–15 minutes until puffed, dry on top, and slightly browned at the edges.

Let them cool completely on the tray before enjoying.