In a small bowl combine all the ingredients and mix to ensure it is all completely combined
Roll the dough out between two rectangle sheets of baking paper. You want the mixture to be very thin (approximately 1mm) and in a rectangle shape
Peel off the top layer of baking paper and use a knife to score the dough into the shape of your crackers. We like to do rectangle ones, but you could also do triangles. It is best to press the knife down then lift and press down again rather than dragging through the dough
Place the crackers in the oven for 10-12 minutes or until they are golden brown all over. Depending on your oven you may need to remove the outside crackers and place the interior ones back in the oven to continue cooking
Allow the crackers to cool slightly and then snap apart where you have scored them. Then allow to cool completely on a wire rack
Once completely cooled, store in an airtight container to maintain freshness
Serving size is 4-5 crackers depending on how many you get from a batch.
NOTE THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VERY DEPENDING ON THE INGREDIENTS USED.