In a food processor, combine finely grated sharp cheddar cheese, all-purpose flour, and cold unsalted butter. Pulse until resembling coarse crumbs.

Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for a minimum of 30 minutes.

Preheat your oven to 350°F (175°C).

Roll the chilled dough on a floured surface to a thickness of 1/8 to 1/4 inch and cut it into 1-inch squares.

Poke holes in each cracker using a fork, transfer to a baking sheet lined with parchment paper, and bake for 17-20 minutes until golden.

Let the crackers cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.