Chop butter into 1" cubes and place in freezer.

Prepare ice water and set aside.

Grate the cheese and combine it with the flour, cornstarch, and salt in a food processor. Pulse until cheese is fully incorporated.

Remove the frozen butter cubes and add them to the food processor as it runs.

Add in water, one tablespoon at a time and pulse until dough begins to form larger balls.

Separate the dough into two equal portions on parchment paper.

Pat into roughly 6" squares.

Cover and chill for 45 minutes or up to 2 days.

Roll dough out into larger squares roughly 1/4" thick.

Squirt small amount of food coloring onto plates and spread thin with a brush or paper towel on the plate.

Dip (clean) rubber stamps into food coloring and gently press onto dough to create patterns.

Continue until all dough has been stamped.

Preheat oven to 350F and cover baking sheets with parchment paper or silicone mats.

Cut around each stamp to create individual crackers and place on baking sheet.

Bake for 10 minutes, turn the tray, and bake for 10 more minutes.

Let cool/dry completely before handling!