Combine all dry ingredients in a mixing bowl.
Add the melted butter and mix well.
Add the beaten egg and mix until a dough forms. Form a ball and let it rest in a freezer for about 20 mins.
Preheat the oven to 150 C (300F).
Take the dough out, place it on parchment paper, press it down, and cover it with a second sheet of parchment paper. Using a rolling pin, roll the dough evenly until it reaches 2-3 mm in thickness.
Cut the dough into desired shapes with a cookie cutter. Using a spatula, carefully transfer the crackers onto a baking tray lined with parchment paper, ensuring that there is some space between each cracker. (Don’t use your hands to transfer the crackers; you will break them!)
Gather scraps of the dough and re-roll until all dough is used. If the dough becomes too soft to work with, let it rest in a freezer for an additional 15 minutes before re-rolling it.
When all crackers are on a baking tray, prick them with a fork or a toothpick so they stay nice and flat when baking.
Bake on the middle rack for 15-18 mins or until golden brown. The baking time will vary, depending on your oven and the thickness of the crackers. I recommend keeping an eye on them so they don’t burn.
Take the crackers out from the oven and cool them down completely before serving.