Bake for 12-18 minutes, rotating the tray halfway. The crackers are done when they are deep golden brown at the edges and feel firm to the touch. Note: Darker brown = nuttier flavor.

Start with 80ml of cold water. Mix with a fork until a shaggy dough forms. Add the remaining water 1 teaspoon at a time until the dough just comes together in a ball. It should be firm, not sticky.

Brush very lightly with water and sprinkle with flaky sea salt (maldon or fleur de sel).

Cut the dough into two pieces. On a lightly floured surface (or between two sheets of parchment), roll each piece until it is 2-3mm thick – almost translucent at the edges. Thinness is the secret to crispness.