In a food processor add all the ingredients except the cold water. Pulse for 30 seconds to start to combine everything. Pour in the water and pulse for another 30 to 45 seconds or until a dough forms.

Knead with your hands into a ball and chill in the fridge for 15 minutes.

Lightly dust the surface with flour where you are going to roll out the dough. I like to cut the dough in half and work with one half a time. Keep the one half in the fridge.

Use a rolling pin to roll the dough out to be about 1/4 inch thick. Roll it out into a large rectangle. You can use a knife to cut off uneven ends to make it into an even line. Lightly spray with spray oil and then you can sprinkle sea salt over top this adds texture, crunch, and saltiness to the crackers.

Use a pizza cutter or a knife to make even rows and columns to make squares. You can make these as big or small as you desire. I would say to make them at least 1 inch by 1 inch squares. You can use the end of a round toothpick to make a hole in the center of each square. Place them on a lined baking sheet or a good non-stick baking sheet. Repeat the process with the scraps of dough and remaining dough half.

Once they are all made bake in the oven for 12 minutes or until golden and crispy.

Allow them to cool for 10 minutes before eating as they will harden. You can sprinkle with a bit more sea salt if you like and enjoy.