Homemade Cheez-Its

In a food processor, shred cheese using shredding blade. Remove shredding blade and cheese from food processor and replace the blade with the normal blade (s-shaped).

Add flour, butter, salt, mustard, and shredded cheese to the food processor and pulse until mixture looks like coarse crumbs.

While pulsing, add water 1 tablespoon at a time, until dough comes together.

Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.

Meanwhile, preheat oven to 350°F. Prepare baking sheet by lining with Silpat or parchment paper.

On lightly floured counter, roll out dough quite thin (1/8 inch or less). The thinner they are, the crispier they get. Cut into one inch squares. A pastry wheel or pizza cutter works well. Use the tip of a chopstick or skewer to poke a hole in the middle of each cracker (see note).

Place crackers on a baking sheet lined with parchment paper. You can place them close together, not touching, as they do not really expand.

Bake for 17 minutes or until crispy, up to 20 minutes. They should be lightly browned on the bottom and firm to the touch. The browner they are, the crisper the crackers will be. Cool in the pan for 5 minutes, then remove to wire rack to cool completely before storing in an airtight container.