Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
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).
Remove from processor and form into a loose ball with your hands. It’s actually good for this dough to be worked and warmed by the heat of your hands, so don’t worry about touching it too much. However, you are not kneading it, just forming it into a disc.
Lay on a lightly floured surface – I found parchment worked great as my flat surface – dust the top with flour, and roll to 1/8th inch thick with a lightly floured rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into square crackers. Optional: dot the centers with a fork prong or chopstick for more character/resemblance to a Cheez-It.
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.