Put the cheddar cheese, butter, white whole wheat flour, salt, and cayenne pepper in a food processor. Pulse until the dough comes together and looks like crumbly, wet sand.
Add in one tablespoon water and pulse a few times to combine. Add in remaining tablespoon of water and pulse to combine. {Don't over-mix}.
Remove from food processor and split the dough in half. Wrap each half in plastic wrap and chill at least 15-20 minutes.
When ready to roll the dough, preheat oven to 325*F and line a few baking sheets with parchment paper.
Roll out dough to desired thickness {I prefer it to be very thin so the crackers are crispier} and cut into desired shapes. Transfer to prepared baking sheet and bake in preheated oven for 18-22 minutes until baked and crispy. Let cool for at least 10 minutes on baking sheet to get a little crisper.