Place the Unsalted Butter (8 tablespoon), Sharp Cheddar Cheese (1 cup), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Cayenne Pepper (1 pinch) in a food processor and pulse until the butter is broken up into bits. I used a pastry blender until little bits formed.
Add the All-Purpose Flour (1 cup) and All-Purpose Flour (2 tablespoon) and pulse until well combined.
Add the Worcestershire Sauce (1 teaspoon) sauce and pulse again. The dough should be moist and come together in your hands.
Knead the dough until forms a ball. Pat it into a disk and wrap in plastic. Chill for at least an hour.
Preheat the oven to 350 degrees F (180 degrees C).
Roll dough out to a scant one fourth inch thick. Cut the dough into one inch squares.
Place on an ungreased baking sheet. The crackers won’t expand, so they can be tightly placed. Make a small hole in the center of each cracker with a skewer.
Bake for 15 minutes, until the crackers darken a bit.
Cool completely on a rack and store in a cookie tin for up to a week.