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Line cookie sheets with parchment paper. Set aside.
In a food processor pulse together the flour, salt, garlic powder
and onion powder. Add the butter and process until combined.
Add the cheddar and pulse until finely chopped. Process in the egg
yolk and water until the mixture forms a ball.
Remove the dough and knead in your hands for a few turns. Divide
in half and roll one part between two pieces of wax paper to 3/8
inch thick. Peel off the wax paper and stamp dough with cookie
stamps or cut with cookie cutters. Place the crackers on cookie
sheets.
Freeze the crackers on the cookie sheets for 15 minutes.
Meanwhile, preheat the oven to 325 degrees. Move the cookie
sheets to the oven and bake for 20 minutes. Cool crackers on
cooling racks. Store in an airtight container.
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