Pre-heat oven to 400 degrees. Cut 2 pieces of parchment paper to fit baking sheet (or sheets if using two different sized sheets) and set aside.
In a food processor, add the flour, sugar, wheat germ, flax seed, baking soda, salt Pulse a couple of times until well combined.
Add the malt barley syrup and cold cubed butter and pulse a few times until dough becomes crumbly. While food processor is running, add the water very slowly , 1/4 cup to start and let it blend for about 15 seconds. If a ball of dough doesn't form, add just a tablespoon more at a time and let blend for 5-10 seconds. Stop once a dough ball forms.
Remove dough from food processor and separate the dough in half. Add one half to one of the pre-cut parchment papers. Shape the dough into a rectangle and then roll it out with a rolling pin, keeping the shape as close to a rectangle as possible. Roll as thin as possible, about 1/16 or 1/8 of an inch. The dough may be a little sticky, use a little wheat flour on your rolling pin to keep it from sticking.
Once dough is rolled out very thin, use pastry wheel to trim dough to even, straight edges. Use the trimmed dough to fill in other areas of dough to make rectangle on parchment paper. Roll flat and trimp. Repeat until dough is as close to an even rectangle as possible.
Use pastry wheel to cut dough into 1 1/2 - 2 inch strips. Then again to create squares. Approxiately 8 colums and 8 rows. Pierce each square twice with a fork.
Gently transfer parchment paper to baking sheet. Bake in baking sheets in oven for 7-10 minutes or until edges of crackers begin to brown.
Let crackers completely cool and then store in an airtight container for up to two weeks.