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1
In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each.
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2
Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form.
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3
If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.
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4
Turn out onto a lightly floured board and knead a few times.
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5
Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.
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6
Preheat the oven to 375 degrees F.
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7
Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick.
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8
Evenly trim the edges, adding back any trimmings to the second portion of dough.
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9
Cut 2-inch strips with a knife, but leaving the dough in place.
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10
Then cut diagonals to form triangular pieces, 2 inches on their long side.
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11
Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart.
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12
Repeat with second half of dough.
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13
Bake for 9 to 12 minutes, checking carefully after 9 minutes.
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14
Crackers will start to turn golden.
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15
Remove from oven and let cool.
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16
Store tightly covered for up to 3 days.
