Add the cold butter pieces into the flour mixture now. Pulse until the mix looks like wet sand.

Pour in the cold water one tablespoon at a time. Pulse until large dough clumps start to form.

Gather the dough with your hands on a clean surface. Shape it into a flat, smooth square disk.

Wrap the dough tightly in plastic kitchen wrap. Chill it in the fridge for forty-five minutes.

Preheat your kitchen oven to 350 degrees Fahrenheit. Line your baking sheet with clean parchment paper.

Roll the chilled dough into a very thin square sheet. It should be about one-eighth inch thick.

Cut the sheet into one-inch squares using a pizza cutter. Move the small squares to your baking sheet.

Poke a small hole in the center of each square. Use a toothpick or skewer for this step.

Bake for fifteen to twenty minutes until golden brown. Let them cool completely on a wire rack.