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Add the cheese to a food processor. Blitz until coarsely ground. Add the flour, salt, and pulse for 30-40 seconds.
Add the butter and pepper and pulse until incorporated. Gradually add the butter while pulsing. The dough will start to clump up around the blade.
Wrap the dough in plastic wrap and chill for at least 1 ½ hours in the fridge, preferably overnight.
Heat the oven to 375°F or 190°C.
Roll the dough on a lightly floured surface, to 0.5 cm thick. Cut it into circles or rectangles, place it on a baking sheet and (optional) brush it with egg wash. Sprinkle a small pinch of salt on top. Bake for 12-14 minutes, until golden brown on top.