Combine all ingredients in a food processor and pulse until it resembles coarse meal.
Add 1 Tbsp. of water at a time, pulsing until the dough forms a ball (2-3 Tbsp at most). Wrap in plastic wrap and refrigerate for at least 20 minutes or up to 24 hours.
Roll dough out to 1/8 inch and cut into small shapes. Place on baking stone or parchment lined sheet.
Bake at 350 F for 15-20 minutes, until crisp.
Add garlic powder for extra zing. If crackers come out too soft, roll the dough out thinner.
Originally Submitted
6/9/2013
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