Ingredients:
Crumble the flour with the grated cheddar cheese and season with salt to taste. Dice the cold butter and incorporate it into the mixture.
Knead the dough thoroughly (a food processor is recommended, and you can add a little water if needed). Wrap the dough in plastic wrap and refrigerate for at least 1 hour (ideally overnight). Once the dough has warmed to room temperature, roll it out to approximately 4 mm thickness between two sheets of parchment paper (to prevent sticking).
Optionally, sprinkle sunflower seeds on top and gently press them into the dough with a rolling pin. Cut the dough into strips using a knife or pastry cutter.
Bake in a preheated oven at 180°C (with fan) for about 10–12 minutes.
Be careful not to overbake; the crackers are best when they are light brown and crisp.
