Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a food processor, pulse together the cheese, flour, baking powder, butter, salt, garlic powder, paprika, and onion powder until the mixture has a coarse, sandy texture.

Drizzle in the cold water while pulsing until a dough forms. If it is still too crumbly, add 1 teaspoon more water at a time until the dough comes together. Transfer the dough to a work surface, press into a disc, wrap in plastic, and chill for 20 minutes.

On a lightly floured surface, roll the dough to 1/4-inch thick. Use a goldfish-shaped cutter to cut out the shapes. Poke a small hole in each with a toothpick to help form the fish's eye and control puffing.

Arrange the crackers 1/2-inch apart on the baking sheet. If using, sprinkle a little flaky sea salt over them. Bake at 350°F for 11-14 minutes until they are puffed and golden. Allow to cool completely before storing in an airtight container.