Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, combine the flour, sugar, and salt.

Cut in the butter with a pastry blender until crumbly, then stir in the water and knead briefly until a dough is formed. Chill for at least 30 minutes.

Divide the dough in half and, working with one half at a time, roll out the dough on a lightly floured surface as thinly as possible. Cut into 1¼-inch squares and transfer to a prepared baking sheet. (They don’t really spread so there’s no need to space them too far apart.)

With a fork, poke several holes in each cracker. Sprinkle with additional salt, if desired, then bake for 6 to 8 minutes, until golden brown and crisp. Repeat with the remaining dough. I like to bake only 1 sheet at a time.

Let cool completely, then transfer to an airtight container. Store at room temperature for up to 1 week.