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In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and nutmeg.
In a separate large bowl, whisk together the sugar, vegetable oil, vanilla extract, and water until sugar is dissolved.
Gradually add the dry flour mixture into the wet ingredients. If the dough is too crumbly to hold together, add another tablespoon of water. Knead for a few minutes until it forms a smooth ball.
wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 350°F (convection bake 300). Line two baking stones with parchment paper.
On a lightly floured surface, roll out the chilled dough until it is about ⅛-inch thick. Use small animal-shaped cookie cutters to cut out the crackers. Reroll the scraps to cut out more.
Bake for 15-20 minutes, or until the edges are just barely starting to turn golden brown.
Let the crackers sit on the baking stone for at least 5 minutes before transferring them to a wire rack to cool completely. They will crisp up as they cool.