Add cheese, flour, cornstarch, salt, onion powder, and cayenne pepper in a large mixing bowl. Combine all ingredients with your fingers by breaking the cheese.

Add butter and combine to form a soft dough. If the dough is dry, then gradually add water. You may not need any or all of the water.

Place the dough on the surface and divide it by half. Wrap each dough in plastic and chill in the refrigerator for 45 minutes.

Preheat the oven to 350°F. Prepare two baking sheets with parchment paper.

Unwrap each dough but keep it on the plastic and roll out with a rolling pin into a 9x7-inch rectangle. *Keeping the dough on the plastic will make it easier to transfer on the baking sheet.

Roll the edge with a fluted pastry wheel. Now roll seven strips from bottom to top and nine strips from left to right. Each square will be about 1 inch.

Transfer all on a baking sheet by leaving a bit of space in between. With a skewer or toothpick, poke holes through each square. Bake for 10 minutes. Rotate baking sheets and bake for another 10 minutes. Bake longer if you want more crispiness.

Remove from the oven and let it cool down completely before serving.