1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper; set pan aside.

2. Put flour, shredded cheddar, and spices into a mixing bowl. Add all other ingredients and stir to combine. Switch from a spoon to your hands to form the dough into a ball.

3. Place dough ball onto a floured countertop, and roll out into a large rectangle with a rolling pin, sprinkling with more flour, as needed, to prevent sticking. Ideally, your dough should be the same shape/size as the sheet pan when you're done.

4. Fold dough in half, and pick up with both hands. Lay dough onto the sheet pan, unfold, and trim off any dough that hangs over the edges of the pan. Then, use a pizza wheel or a knife to cut the dough into small squares. I got about 104 1-inch squares. If desired, use a wooden skewer or other small kitchen object to push an indent in the middle of each cracker (optional- just makes them look more authentic).

5. Add an extra sprinkle of salt over the top of the crackers, then bake for 15-20 minutes, or until golden. Let cool completely, then transfer to an airtight container and store at room temperature for up to 2 weeks.