In a mixing bowl, beat the room‑temperature butter and shredded cheddar on medium–high speed for 4–5 minutes until smooth, fluffy, and well combined.

Whisk together the flour and 1 teaspoon kosher salt. On low speed, gradually add this mixture to the cheese‑butter until it forms a dry, crumbly texture.

Slowly add cold water, one teaspoon at a time, until a dough forms.

Shape the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 375 °F (190 °C). On a piece of parchment paper, roll the chilled dough into a rectangle thinner than ⅛ inch (approx. 3 mm).

Use a ruler to mark 1‑inch squares and cut the dough accordingly. With the flat end of a skewer, poke a small hole in the center of each square.

Transfer the squares (with parchment) onto a baking sheet, spacing them apart. Brush each square lightly with olive oil and sprinkle a bit of kosher salt on top.

Bake for 15–17 minutes, until the crackers begin to brown. Remove from oven and immediately slide the parchment off onto a cooling rack so they crisp up evenly.