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Preheat the oven to 350 degrees F (180 degrees C).
Add the shredded cheese, flour, and butter to a food processor and pulse it in increments until it forms into a grainy, sand-like texture.
Add 1 to 2 tablespoons of iced cold water to the food processor and pulse until it starts to form into a dough. Avoid pulsing too much so that it doesn't overpower the processor, just pulse until it starts coming together into a dough. The amount of water needed will vary depending on the temperature of the environment.
Place the dough mixture onto a surface and lightly knead it to come together.
Form a disc with the dough, wrap it in plastic, and refrigerate the dough for 30 minutes.
Roll out the dough onto a lightly floured surface ⅛ to ¼ of an inch thick. Use a small cookie cutter to cut out small shapes from the dough. You can also use a pizza slicer to slice the dough into small square-shaped crackers.
Gather the scraps, re-roll the dough, and cut out more cracker shapes. Repeat this process until all of the dough is used up. Place the shapes on a parchment paper lined pan.
Bake the crackers at 350 degrees F for 10 minutes or until the edges are slightly brown. The total cook time will depend on the thickness of your crackers. Keep a very close eye on the crackers as they can burn quickly. Let them cool completely before serving.