Combine the dry ingredients in a bowl. Mix slowly to incorporate. Add the butter and mix slowly until it resembles course meal.
In a small bowl, whisk together the liquids. Add to the flour mixture and mix slowly until the dough barely comes together.
Pour the dough out onto plastic wrap and form it into a 3 cm thick rectangle.
Wrap the dough with additional plastic wrap and chill for two hours (we did it overnight).
Divide the dough in half and return one half to the refrigerator.
Flour a large work surface and roll the dough into a large rectangle about 1/2 cm thick.
Flour the rolling pin as needed. Cut the dough into your desired shapes. We did rectangles.
Place the crackers on prepared baking sheets. Chill for an additional hour.
Gather any scraps together and pat into the other half of dough in the fridge.
If you had additional cookies sheets, you can continue the process with the second half of dough.
Adjust the oven rack to the upper and lower positions and preheat the oven to 180°C.
Bake for 15 to 25 minutes, until lightly browned and firm to the touch.
Cooking times will vary greatly depending on thickness, ovens, and pans used.