In a food processor or blender, combine the shredded cheddar cheese, softened butter, seasoning salt, and garlic powder. Pulse until the mixture is crumbly.

Add the all-purpose flour and pulse again until the mixture resembles coarse sand.

Gradually drizzle in the ice water, one tablespoon at a time. Continue pulsing until the dough starts to form a ball. You may need to add an extra tablespoon of water if it's too dry.

Transfer the dough to a sheet of plastic wrap. Shape it into a disc, wrap it tightly, and refrigerate for at least one hour to firm up.

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Divide the chilled dough in half and roll out each part on a lightly floured surface to about ⅛–¼ inch thick.

Using a sharp knife or pastry cutter, cut the dough into 1-inch squares.

Poke a hole in the center of each square with a skewer or toothpick.

Arrange the squares on the prepared baking sheet, leaving space between each piece.

Bake for 12-16 minutes, until the crackers are crisp and lightly golden around the edges.

Once baked, remove them from the oven and let them cool completely on the baking sheet.