Combine cheese, butter and salt in a bowl.Mix until getting an uniform and crumbly mixture.
Slowly add flour and then the ice water.
You may add a few more drops of water to help it come together but be careful not to add too much.
Pat the dough into 2 discs and wrap in plastic wrap and chill for at least 30 minutes.
Preheat oven to 180°C.
Using parchment paper or a silicone mat roll each disc to 1/2 cm or less and cut into2 cm squares.
Use a toothpick to punch a hole into the center of each square (we used a fork).
If you have difficulty separating and transferring the crackers onto the baking sheet return the parchment paper/mat to the refrigerator for 10 minutes
(while you roll out the othe dough disc).
Bake for 10 – 15 minutes or until puffed and browning around the edges.