In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and 1 teaspoon of fine salt until well combined.

Use a pastry blender to cut in ½ cup of cold, cubed unsalted butter into the flour mixture until it resembles coarse crumbs.

Slowly drizzle in cold water, one tablespoon at a time, gently stirring after each addition until a shaggy mass forms.

Transfer the dough to a floured surface, roll it into a rectangle about ½ inch thick, and fold it into thirds.

Roll the dough out to 1/16 inch thick and score it into squares with a pizza cutter.

Preheat oven to 200°C (400°F). Bake the scored dough squares for 10-12 minutes until golden brown.

Allow the crackers to cool completely before storing in an airtight container.