Put all ingredients except ice water in food processor fitted with a metal blade.
Pulse ingredients, on and off, for one minute.
Add 2 tablespoons of the ice water and then continue to pulse ingredients for another FULL 1-2 minutes - meaning continually. The dough should begin to form a ball and stick to the food processor blade.
If the dough does not seem to come together, add another one or two tablespoons.
When the dough finally comes together, scrape it out onto a lightly (rice) floured surface and knead for about 15-20 seconds until you have formed a cohesive ball.
Use a plastic wrap to cover it tightly, and press the ball into a disk shape. Put inside refigerator for 30 minutes.
Next, preheat your oven to 375 degrees. Work with 1/3 of the chilled dough at a time, and cover again and return the remaining back to the refrigerator. Roll the 1/3 dough out on a lightly floured surface.
In case your dough is crumbling apart when you roll it, knead it for a minute or two to get it more pliable.
Some cracks are really unavoidable. Patch holes gently by pressing it gently with your fingertips.
Roll until dough is 1/16-1/8 inch thick. Use your chosen cutter to cut shapes. The bigger your shapes are the longer the baking time, so adjust accordingly.
Carefully place cut shapes on metal sheet lined with parchment paper. You can use a metal spatula sprinkled with flour to do this.
Sprinkle with a few additional sea salt, bake in the preheated oven for 7 to 9 minutes. They should have puffed up and beginning to have a golden colour.
Once the crackers are good, carefully transfer them onto a clean, dry cutting board. Make sure that they are flat on the board and not piled up on each other.
Allow to cool completely before storing in an airtight container.