Methods/steps

In a food processor, combine the cheese, butter and jalapeño and pulse until finely chopped. Add the next six ingredients and pulse briefly. Sprinkle half of the water on the dough and pulse again until a ball of dough forms. If it is still crumbly, add a bit more water (you may not need the entire amount of water, depending upon the moisture content of your flour). Shape the dough into an 8-inch disk, wrap in plastic wrap and place in the refrigerator for about 20 minutes.

Preheat the oven to 400°. Unwrap the chilled dough, and on a floured surface, roll it to 1/8-inch thick, or thinner. Using a pizza cutter or knife, cut the dough into cracker shapes (you could also use a cookie cutter) and place on a lightly greased cookie sheet. Using a fork, prick each cracker several times. Place the crackers in the oven and bake for 10 to 12 minutes, or until golden brown and crispy. Cool on a wire rack or transfer to a room-temperature cookie sheet. After the crackers are thoroughly cooled, store in an airtight container until ready to use.