Mix by hand until the dough comes together and is smooth.
Divide the dough in half, wrap in plastic and chill for at least 1 hour. I usually leave it overnight.
Heat the oven to 350ºF.
Remove chilled dough from fridge. Lightly flour your silicone mat or parchment sheet and rolling pin and roll out the dough to a uniformed thickness of about 2mm.
Place the sheet with the dough onto a baking sheet pan, brush dough with oil and use a fork to pierce holes randomly throughout the dough.
Cut desired shapes with a pastry wheel or cookie cutters and space out on the same sheet. Sprinkle with salt.
Bake for 25 minutes, rotating the baking sheet at the halfway point.
When ready, remove from the oven and place on a wire rack to cool.
Enjoy or store in an airtight container at room temperature. They also freeze well.