Add the cheese, butter, 1/2 tsp of Knorr Zero Salt Bouillon, flour, ice water and cayenne pepper to your food processor and run for about a minute or until the dough forms.
Remove the dough ball and divide in half.
Form two discs and wrap each in plastic wrap. Refrigerate for about an hour.
Roll the dough out on parchment paper or slipat to a ⅛" thin 10x12 rectangle.
Use a pastry wheel or pizza wheel to cut 1" squares. Take a skewer or small pastry tip to poke a hole in the middle of the cracker.
Return the cut crackers to the refrigerator for 30 - 45 minutes to allow the dough to firm up so the crackers can be easily moved.
Preheat oven to 350º F.
Once the dough is set, peel the crackers from the parchment paper/silpat and transfer to a baking sheet lined with parchment paper or a silpat leaving about ¼ inch between each cracker.
Bake for 14 - 15 minutes or until just golden.
Allow to cool slightly then place in a paper bag with 1 1/2 tsp of Knorr Zero Salt Bouillon and shake to coat. Serve and enjoy!