This recipe is adapted from an Ina Garten (Barefoot Contessa) recipe. My husband, Douglas, made these just before the Thanksgiving holiday and we devoured them in one sitting. So he made them again. And again. Obviously, they are very addictive.
If you eschew gluten and/or butter, just find another recipe for crackers.
In a standing mixer with a paddle attachment, put butter, cheese, flour, chipotle powder, and salt (not the flaked sea salt). Turn the mixer on low and drizzle in about 1 1/2 Tablespoons of water. Mix slowly and then turn up the speed to beat for about 30 seconds until the dough starts to stick together.
Remove the dough from the mixer. On a lightly floured cutting board, roll into a 12-inch log. Wrap in wax or plastic wrap and refrigerate for at least an hour (much longer, if needed).
Preheat oven to 350.
Line baking sheets with parchment paper. Slice dough about 1/4 to 1/2 inch thick depending on how thick you like your crackers.
Sprinkle the crackers with flaked sea salt. Bake for about 16 minutes, but be sure to check on the crackers every 5 minutes or so to avoid burning.