Step 1

Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust number of baking sheets if altering batch size).

Step 2

Add dry ingredients to a food processor or a mixing bowl and process or whisk until thoroughly combine.

Step 3

Then add oil and pulse/use a pastry cutter or fork until crumbly.

Step 4

Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. It shouldn’t need more than 5 Tbsp (amount as original recipe is written // adjust if altering batch size).

Step 5

Remove from processor or mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with parchment paper. Lay another sheet of parchment paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick (see photo).

Step 6

Use a knife, a pizza cutter, or a small cookie cutter to cut the dough into squares (or circles). Makes about 60 squares (amount as original recipe is written // adjust if altering batch size).

Step 7

Transfer the dough (still on the parchment) to a baking sheet and pop in the freezer for about 10 minutes to stiffen. This will help them firm up and become easier to transfer to the baking sheet.

Step 8

Once firm, use a spatula to carefully separate the crackers to ensure they aren’t touching or too crowded. This will help them bake evenly.

Step 9

Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from oven and let cool.

Step 10

Enjoy immediately. Store leftovers covered at room temp for up to 1 week or in the freezer for 1 month.