Preheat oven to 350 degrees F. Pulse all the ingredients (except for the water) together in a food processor or blender (or you can do this by hand).

Add the cold water to the dough, a bit at a time, until the mixture is holding together well enough to work into a ball. Add in the rosemary.

Separate into two balls of dough, and place each ball parchment paper, or other non-stick surface, then transfer to a baking sheet.

Roll each dough ball out until flat and about 1/8 to 1/4 inch in thickness. Top with rosemary leaves.

Using a pizza cutter or knife, score the dough into squares.

Bake for 25 minutes, or until crackers are browned. The darker, the crispier. Makes 12 servings.