In stand mixer bowl with paddle attachment, combine shredded cheese, butter, flour and garlic salt. Mix on high until combined.

With mixer running, add cold water 1 tablespoon at a time. Refrain from adding more water, though the dough will look dry. Mix on medium for 1 minute. (Note: The dough should come together and clear sides of the bowl.)

Form dough into two discs, wrap in plastic and chill in refrigerator 1 hour. Preheat oven to 375 degrees F.

On parchment paper, roll chilled dough ⅛–¼-inch thick. Transfer dough and parchment paper to baking sheet. Cut dough into 1-inch squares. Repeat with second disc of dough.

Bake 12–15 minutes, rotating halfway through. Crackers will separate and darken slightly in color. Leave crackers to cool on baking sheet; they will crisp as they cool. Serve immediately or store in airtight container.