Place the butter and sharp cheddar cheese into a mixing bowl. Using a standing mixer or an electric mixer, mix the two ingredients together on medium/high speed for 4-5 minutes or until the mixture becomes smooth, combined, and fluffy. 

Add 1 teaspoon of salt to the flour and whisk the two together. Slowly add the flour and salt to the bowl and mix the ingredients together on low speed. The mixture will begin to turn into a dry crumble. 

Once all of the flour has been added to the bowl, slowly add the cold water by the teaspoon to the bowl. A dough will begin to form. 

Next, form the dough into a ball and then flatten it into a disk shape. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour. 

Remove the dough from the fridge and preheat the oven to 375ºF. 

Lay a piece of parchment paper down on the counter and roll the dough out into a large rectangle that is less than ⅛ inch thick. 

Use a ruler to measure out 1-inch marks vertically and horizontally to create a grid for cutting the dough into 1-inch squares. 

Carefully use a pizza cutter or pastry cutter to cut straight lines from the markings you have made with the ruler. Be careful not to cut the parchment paper! 

Once all of the 1-inch squares have been cut, use the flat end of a wooden skewer to make small holes in the center of each square. 

Carefully transfer the parchment paper to a large baking sheet and be sure all of the squares aren’t touching. 

Finally, brush each cheese square with olive oil and sprinkle them with kosher salt. 

Place the baking sheet in the oven for 15-17 minutes or until they begin to brown. 

Remove from the oven and immediately remove the parchment paper from the baking sheet and place it on a cooling rack.