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Cheddar Cheese Crackers
1 cup unsifted flour
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
4 ounces grated sharp cheddar cheese
5 tablespoons well-chilled butter
2 tablespoons ice water
1 teaspoon lemon juice
Note: You can chill the dough overnight. Handle it gently.
Make dough: Sift flour, salt and cayenne together. Cut in but ter with a pastry whisk until it resembles coarse crumbs. (If using food processor, cut butter into thumb-sized pieces, add to flour mix and pulse only until crumbs form.) Add cheese, toss to combine. Mix water and lemon juice, add to flour and stir with a fork until dough comes together. Add another tea spoon of water, if necessary. Dough should look speckled.
Rolling: Divide dough in half and cover one piece. Roll out the other on a lightly floured surface into a 7-inch-by-10-inch rectangle about inch thick. Perforate with tined roller, spiked meat tenderizing tool or fork.
Rolling tip: You could use a floured pastry cloth and a knit sleeve on your rolling pin, available at bakery supply stores. Consider a pasta rolling machine to get an even thickness. Dust the machine's rollers with flour frequently.
Cutting: Cut dough into strips 2-inches wide and then cross wise into squares. Or use a simply shaped cookie cutter about 2 or 2 1/2 -inches in diameter, occasionally dipping cut ter into flour.
Baking: Place on ungreased baking sheet and bake at 400 de grees for 10-12 minutes or until golden brown. Cool on wire rack and repeat with remaining dough. Store in airtight container for up to a week.