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Shred the 8 ounces of sharp cheddar cheese thinly.
Add the 4 tablespoons of room temperature, unsalted butter cut into cubes to the shredded cheese.
Add 1 cup of flour and ½ tsp of salt to the cheese and butter mixture.
Slowly add 2 ½ tbsp of cold water to the mixture and knead to form a dough.
Cover the dough with cling wrap and refrigerate for 20-30 minutes.
Roll out the dough thinly and cut out goldfish shapes using a fish cutter.
Bake the goldfish crackers at 350°F for 10 minutes.
Sprinkle some fine sea salt over the baked crackers.