Place the cheese, flour, salt and cayenne in a food processor, and pulse, just enough to combine.
Add the pimentos and pulse until mixture is orange. It is important to not over pulse. With processor on low, slowly add chilled butter pieces. Quickly turn processor off and just pulse until dough is pea sized. Add in iced water and pulse just until dough starts to come together, when squeezed in your hand.
Transfer dough to a work surface that has been lightly floured and lightly flour your hands. Form into a tightly packed 2″ diameter log. At this point you can sprinkle sesame seeds on surface and roll the log in them or you can press the seeds into the log. I found that a combination of both worked well.
Wrap the log (or logs, I had extra dough) in wax paper or parchment and chill for at least 4 hours, and up to 2 days, before slicing.
Preheat oven to 350° and place rack in middle of oven. Using a sharp knife, slice dough into thin rounds, I tried to get 1/8″ -1/4″.
Line your baking sheets with parchment paper and place cracker dough about an inch part. Prick each cracker a few times so they don’t puff up.
Bake for 20-25 minutes (adjust for your oven). I rotate my pans about halfway through.
You probably will have to do multiple pans.
Let crackers cool on pan and use a fresh sheet of parchment paper and repeat.
Remember the crackers will crisp up while cooling.
Thank you readers for letting me know that I didn’t put the pimentos in the ingredient list. Here is the updated recipe.