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Preheat the oven to 200°C (180°C fan), Gas Mark 6. Line two large baking trays with baking parchment.
In a large bowl, whisk together 250g plain flour, 1 tsp bicarbonate of soda and 1 tsp fine sea salt until well combined.
In a small bowl, melt 55g unsalted butter, then stir in 120ml cold water.
Pour the butter mixture into the flour mixture and stir until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for 2–3 minutes until smooth.
Divide the dough in half.
On a lightly floured surface, roll one piece as thinly as possible (about 2mm thick).
Use a pizza cutter or sharp knife to cut the dough into roughly 4cm squares, then place them on the prepared trays.
Repeat with the second piece of dough.
Use a fork to prick holes all over each cracker.
Lightly brush the tops with water, then sprinkle generously with coarse sea salt.
Bake for 10–15 minutes, or until golden and crisp, turning the trays halfway through.
Remove from the oven and transfer the crackers to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.