Process all ingredients in a food processor and gradually add 1 tablespoon water each and combine to form am soft dough, not over mix. Flatten that it into disc and cover with plastic wrap and refrigerate for at least 30 minutes.

Pre-heat oven to 325F (160C). Line baking with a parchment paper.

Divide the dough into two discs and spread one at a time into thin rectangle with thickness of ⅛ inch. Using small cookie cutter (1 ½ inch)) cut out pieces. Then place it in baking sheet with some space in between. If you don’t want your crackers to puff up, then place toothpicks. Chill the dough for about 5-to 10 minutes.

Bake it for 15 minutes at 325F depending up on the thickness. If you find your crackers soft in center bake it at again at lower temperature at 250F for 5 minutes or until it crisps up.

Store at airtight container for up to 3 days.