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Place the flour, spices and salt into a large food processor. Process a few times to blend.
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Add the shredded cheese and butter. Pulse to combine, about 12 times.
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Get the water ready. With the food processor running, pour the water in a very slow trickle into the food processor. When the dough starts to clump around the blades, stop the processor and the water.
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Remove the dough and knead a few times to make sure it is all one mass and does not need any more water to hold it together.
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Roll the dough into a log and wrap it tightly with plastic wrap. Because this is going to chill, this much can be done ahead for a party in advance. The dough must chill for at least an hour and up to 24 hours. Longer than that and I recommend placing it in the freezer for up to 1 month.
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When you are ready to bake, preheat the oven to 400 F.
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Line 2 baking sheets with silicone mats or parchment paper.
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Slice the log into 1/8-inch thick coins and place on the cookie sheets 1 inch apart.
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Bake to a deep golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets before transferring to a cooling rack.