Stir together flour, salt and chili flakes. (If your chili flakes are chunky and you have a spice grinder, grind the chili and salt together first.) Use a medium-fine grater to grate the butter and the cheese. Add the butter to the flour mixture. (For the very best texture, put the bowl holding the flour mixture, with the grated butter on top, into the freezer for half an hour or longer.) Use your fingers to work the butter into the flour. Stir in the cheese, and then the smaller amount of cream. The dough should hold together when gathered into a ball; if it doesn’t, add more cream until it does. Form the dough into a disk and wrap in plastic wrap; chill for at least one hour.

Heat oven to 325°. On a lightly floured surface, roll dough into a flat surface no more than an eighth-inch thick. Cut into a grid for 1 ¹/₂" crackers. Using a spatula, transfer crackers to baking sheets that are neither lined or greased. Bake until firm and crisp, about 15 minutes. Let cool completely before serving.