Preheat oven to 400F (204C) degrees.

In a bowl, combine the flour, salt, and baking powder.  Whisk to combine.

Add the olive oil and the water, and mix with a rubber spatula until a ball of dough forms. Dough should not be too wet and easy to manage.

Sprinkle the dried flowers (and herbs if desired - rosemary is especially delicious!) and knead until the ingredients are well and evenly incorporated.

Divide the dough in half.  Roll the dough onto a nonslip silicon baking sheet or parchment paper. This will help prevent it from sticking to the surface and make it easier to transfer to the baking sheet later. If you don’t have a nonslip mat, place it onto parchment and use a small rolling pin. A small rolling pin is perfect for rolling out the cracker dough, as it helps get the dough nice and thin while holding the parchment in place with your other hand.

Once the dough is rolled thin, feel free to press some pressed flowers into the dough for even more beauty!

Transfer the parchment or silicon mat with your rolled dough onto your baking sheet.

Brush the egg wash over the surface of the crackers. When baked, this will give them a shiny, golden-brown finish. Sprinkle with sea salt.

Use a sharp knife, pizza cutter, or cookie cutter to cut the dough into your desired shape. I used these soap cutters to cut mine for a fancy artisan look.

Bake for 10 minutes, until the crackers are golden and crispy.  Let cool on the baking sheet, and enjoy!