Combine shredded cheese, flour, sugar, paprika, and ¼ teaspoon kosher salt in the basin of a food processor fitted with the blade attachment and pulse until ingredients are combined and cheese is well chopped up (about 15-20 seconds).

Scatter cold butter pieces over the surface of the ingredients and pulse again until butter is cut into the mixture and the mixture appears pebbly/crumbly.

Add water and pulse until ingredients begin to cling together.

Divide dough into two or three parts and form each into a ball. Flatten each into a square shape and wrap individually in plastic wrap. Place in refrigerator and chill for at least one hour and up to 3 days.

Once dough has nearly finished chilling, preheat oven to 375F (190C).

Working with one square at a time, roll dough to be between ⅛ and ¼” (0.3-0.6cm) thin.

Use a pastry wheel or pizza cutter to cut dough into 1” squares.

Transfer to an ungreased baking sheet and use a toothpick or the blunt end of a wooden skewer to pierce the center of each square.

Sprinkle lightly with additional kosher salt (I use about 1-2 teaspoon total for all of the crackers) and transfer to 375F (190C) oven and bake for 18-20 minutes.

Allow crackers to cool completely on baking sheet before enjoying.