Grate the cheddar cheese onto a large sheet of parchment paper. Set aside

Add the flour, dry mustard, white pepper, salt, garlic powder, onion powder, and cayenne into a large bowl.  Use a fork to combine.  Set aside.

In the bowl of an electric stand mixer, beat the shredded cheese and butter together on low speed until well blended.

Gradually beat in the flour, a little at a time, until fully combined.

Drizzle in the water and allow the mixer to beat the mixture for 1 minute.  The dough should look like playdoh.

Dump the mixture out onto a lightly floured surface.

With your hands, knead the dough lightly for a minute.

Divide the dough into two parts.

Roll each dough piece into a log that is 2-inches wide.  

Roll the log in plastic wrap and flatten each side so that you have a square.

Chill the dough in the refrigerator for at least one hour or up to 3 days in advance.

Preheat the oven to 425 degrees.

Line two baking sheets with parchment paper or a Silpat mat.

Cut each log into ¼-inch slices and place on the prepared baking sheet.  They don’t spread very much, so you can place them fairly close together.

Bake 1 sheet at a time for about 15 minutes or until the squares are golden brown and crisp.

Allow them to cool slightly and then transfer the squares to a rack to cool completely.

Store in an airtight container.