In a food processor or blender, pulse the shredded cheddar cheese, softened butter, seasoning salt, and garlic powder until the mixture is crumbly.

Add the flour and pulse until the dough resembles coarse sand.

Drizzle in the ice water, one tablespoon at a time, and continue pulsing until the dough begins to form a ball. Add 1 more tablespoon of water if needed.

Transfer the dough to a sheet of plastic wrap, shape it into a disc, wrap tightly, and refrigerate for at least one hour.

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Cut dough in half and roll out each half of the chilled dough on a lightly floured surface to about 0.125-0.25 inch thick.

Use a sharp knife or a pastry cutter to cut the dough into small squares, approximately 1 inch in size.

Use the tip of a skewer or a toothpick to poke a hole in the center of each square.

Arrange the squares on the prepared baking sheet, leaving a small space between each piece.

Bake for 12-16 minutes, or until the crackers are crisp and lightly golden around the edges.

Remove from the oven and let cool completely on the baking sheet before serving or storing in an airtight container.