Add dry ingredients to a food processor and process to thoroughly combine.
Then add olive oil and/or butter and pulse again until crumbly.
Add cold water 1 Tbsp at a time until it forms a loose dough (see photo). You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 3 Tbsp (as original recipe is written // adjust if altering batch size).
Bake for 12-17 minutes or until puffy and golden brown. These are pretty tender. For a crispier cracker, bake until golden brown. Makes about 70 crackers (as original recipe is written).
*Though I didn’t try making these gluten-free, it’s worth a shot if you’d like with my favorite gluten-free flour blend in place of the unbleached all-purpose.
*Lightly adapted from Chef Chloe and Oh She Glows
*Nutrition information is a rough estimate.