Pre-heat oven to 400 F or 200 C.
Combine all the ingredients together except water and mix.
Knead to a soft dough using water as required. Cover and keep it for few minutes.
Roll out the dough using a rolling pin, into the required thickness around 3mm or as per the thickness required.
Using a cookie cutter, cut out the portions of dough. I used a 7cm round cookie cutter and got around 18 pieces. Re-roll the dough if required.
Line the cutouts on a dusted baking tray and refrigerate for at least 15 minutes.
Bake in the preheated oven for 10-12 minutes.
Check for doneness after 10 minutes. Crackers will turn golden brown. Cool on the wire rack and store in an air-tight container. Stays good for 10-15 days.