Directions

1. 1
   Heat oven to 450ºF. Line two large sheet pans with parchment paper.
2. 2
   In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky.
3. 3
   Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick.
4. 4
   Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork.
5. 5
   Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers.
6. 6
   Bake in the oven 12–15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake.
7. 7
   Transfer crackers to a cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.