Preheat the oven to 375.

Combine everything except for the water. Pulse in a food processor until crumbly.

Alternatively, use a pastry cutter or forks to mash the butter into the dry ingredients until tiny balls of dough form.

Sprinkle in the water about 1 tablespoon at a time. Pulse or fold in each tablespoon, adding more until a ball is formed.

For golden coins:
Using a bit extra flour on your hands, roll the dough into a snake, about 1 inch thick. Cut pieces about 1 inch big and dip them in the flour. Take a flat bottomed cup and smash the piece of dough into a disk.

Spread on a baking sheet and bake for 12-16 minutes until lightly golden.

If you prefer using cookie cutters to cut them into shapes:
Form the ball of dough into a disk. Cool in the fridge for about 20 minutes up to overnight. Roll out into a 1/4 inch thick sheet. Use cookie cutters to create your desired shapes. Ball the remaining dough back into a disk. Chill for at least 10 minutes and then repeat until the crackers are all cut out.

Spread on a baking sheet and bake for 12-16 minutes until lightly golden.