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In a medium-sized to large bowl, combine all the ingredients and mix well. The mixture will seem dry, but it will come together to make a firm ball of dough.
Cover the bowl with a shower cap or cover of your choice and place it in the fridge for at least 1 hour, or up to 24 hours.
When you’re ready, place the dough onto a floured surface and roll it out to ⅛ inch (3 mm) thick or a little less. Use the pizza cutter to cut the dough into 1-inch (2.5 cm) strips, then cut them into 1½-inch (4-cm)-long pieces.
Place the cut pieces on the prepared baking sheets—they can be placed close together but should not overlap.
Prick each piece twice with a fork to prevent them from puffing when they bake.
When you are ready to bake, decide whether you would like to bake in a preheated oven or from a cold start. If preheating, set the oven to 350°F (180°C) for convection or 375°F (200°C) for conventional. If you preheated the oven, bake, uncovered, for 7 minutes. Carefully remove the pan from the oven, turn the crackers all over and bake for a further 7 minutes. If using a cold start, bake uncovered for 12 minutes on one side. Carefully remove the pan, turn the crackers all over and bake for a further 7 minutes.
Once baked, allow the crackers to cool briefly and serve. Or cool completely and place in a tin for later.