Add shredded cheddar to flour mixture; a few handfuls at a time; once all of the cheese is incorporated, drizzle in remaining water while food processor is on the pulse setting
¼ cup water (SEE RECIPE NOTES BELOW)
Lightly flour a clean surface and turn dough out; form a large ball
Roll the dough out until it is ¼"-inch thick
Use a cookie cutter or pastry ring and cut out 2 - 2½" circles; crimp edges with fork (optional)
Place wafers on lightly oiled parchment paper in a 375°F on the middle rack; bake 13-17 minutes until light golden brown; once done, transfer to a wire cooling rack
Allow to rest a bit prior to serving
Notes
ABOUT THE WATERIF YOU ADD ALL OF THE WATER ( 4 TABLESPOONS), THE WAFERS WILL BE SLIGHTLY CHEWY; IF YOU WANT A CRUNCHY WAFER, ADD ONLY HALF OF THE WATER (2 TABLESPOONS)The dough will be a little grainy when you roll it out onto the counter; just form a big ball with your hands; that will soften the doughRoll out to about ¼"-inch thickness; cut into 2 - 2½" inch circles; crimp edges with fork (optional)