Place the butter, cheddar cheese, and pecorino romano into the mixing bowl of a stand mixer. Using a standing mixer or an electric mixer, mix the three ingredients together on medium/high speed for 5-6 minutes or until the mixture becomes smooth and combined.

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 two balls and then flatten them into a disk shape. Wrap each dough dish 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 (be sure it is VERY thin).

Sprinkle your seasoning of choice over the cracker dough and use a rolling pin to gently roll the seasoning into the cracker dough.

Use a ruler to measure out 1-inch wide and 7-8-inch long crackers. 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!

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

Place the baking sheet into the freezer for 15-20 minutes.

Once firmed up, bake at 375ºF 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.