Preheat your oven to 350F. Using a food processor or blender, pulse together all the ingredients except for the water.

Add the cold water, a bit at a time, until the mixture is holding together well enough to work into a ball.

Separate into two balls of dough and place each on a nonstick silicone mat, parchment paper, or another nonstick surface. that can be transferred to a baking sheet.

Roll each ball into a sheet of dough about 1/8 inch thick, taking time to roll it evenly into a rectangular shape (since the outer edges will tend to bake faster).

Using a pizza cutter or soft edge knife if using silicone mats, gently score the dough into squares for crackers or croutons. Lift the mats or parchment paper onto two baking sheets.

Bake for 25 min., or until the crackers are browned-the darker they are the crunchier they will be. If the crackers in the center of the baking sheets aren't fully crunchy, turn the oven off.

Remove the outer crackers to cooling racks and leave the soft crackers in the oven for another 5 min.

Let cool, break the sheets into crackers, and store in a sealed container for several weeks.