In a medium bowl, combine the freshly milled soft white wheat flour, baking powder, sugar, and salt. Whisk until evenly combined.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles small peas. Work quickly to keep the butter cold.

Add ⅓ cup water and mix together. If needed, add the remaining 2 tablespoons water a little at a time. The dough should be wet and cohesive but not sticky. There should be no dry flour remaining.

Shape the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 1–2 hours until cold and noticeably firmer.

When ready to bake, preheat the oven to 400°F and line a baking sheet with parchment paper.

Flour a work surface and cut ⅓ of the dough off. Return the remaining dough to the fridge. Roll the dough out as thin as possible — nearly paper thin. Use a 1½ inch circle cutter to cut rounds, or cut into squares with a knife or pizza cutter.

Arrange the crackers close together on the prepared baking sheet (they do not spread). Brush each cracker with egg wash, then use a fork to poke three rows of holes into each one. Sprinkle with a little salt.

Bake for 10–14 minutes until the crackers begin to turn golden brown around the edges. Watch them closely — thin crackers bake fast!

Remove from the oven and immediately brush with melted butter. Allow to cool on the pan — they will crisp up further as they cool.

Repeat with the remaining dough, rolling, cutting, and baking in batches. Keep the dough you are not working with in the fridge to stay cold between batches.