Ingredients (make approximately 100 small crackers )
2 cups all-purpose flour, plus more as needed
1½ teaspoons dried herbes de Provence seasoning
¾ teaspoon sugar
¾ teaspoon salt
½ teaspoon baking powder
4 tablespoons (½ stick) unsalted butter, at a cool room temperature
½ cup hot tap water, or as needed
Preheat the oven to 450°F.
Lightly flour your work surface and a piece of parchment paper. Have ready a rolling pin and a baking sheet.
Combine the flour, herbes de Provence seasoning, sugar, salt and baking powder in a food processor and pulse to mix.
Add the butter and pulse several times to combine.
With the machine running, add enough hot water to form a smooth, soft ball, stopping to check the texture before you add all of the water; you might not need all of it.
Turn the dough out onto the work surface and knead it quickly and lightly.
Divide into fourths and wrap in plastic wrap.
Let the dough rest at room temperature for about 10 minutes.
Use a floured rolling pin to roll the dough out as thinly as possible on the parchment paper (re-flour as needed). You can pick up the parchment and rotate it as needed in between rollings, but don't turn the dough over.
Use a pastry wheel or sharp knife to slice the dough into approximately 1½-inch squares, cutting the whole sheet in one direction first, then the other.
Use the tines of a fork to prick each cracker several times.
You can remove any trimmed-off pieces at the edges and re-roll them later, though they will be a little tougher in texture and may shrink a bit when baking.
Transfer crackers on the parchment paper to the baking sheet.
Bake for 6-10 minutes or until the crackers are crisp and light brown around the edges. (You might need to bake the crackers on the inside of the sheet a little longer, because they will not brown as readily.)