Cheese crackers with jalapeño

Three different types of cheese, one is so soft my first instinct was to freeze it and use the grating attachment but then I thought, "Hey!" 

Maybe I could give it a chop and let the flour coat it. And all that counts for an abundance of fat.

And then, "Hey!" Again.

I could use this stuff instead and the liquid could replace the water.

Two cups of flour made a very light dough and rolled out easily to four of these trays.