Pre-heat oven to 400 degrees and line large baking sheets with parchment paper.
In a food processor, add the flour, sugar, salt, and paprika and pulse once.
Add the tabbed butter and blend then scrape down the sides. adding the water slowly, 1/4 cup at a time, while blending until a dough forms.
On a clean floured (if necessary, my dough is usually butter filled enough to not need added flour) surface, roll out small batches of the dough at time, as thin as you can. Cut out 1 1/2 - 2" squares and then poke with a fork.
Using a baking spatula, transfer the squares to the parchment lined baking sheets and bake for 5-7 minutes keeping an eye on them because if you've gotten them nice and thin, they'll cook nice and fast!
Remove from oven when edges begin to brown slightly and transfer to a cooling rack.
Crackers will last in an air tight container at room temperature for a week or two, or will freeze up to two months.