Combine the whole wheat flour, sugar, salt, paprika, cayenne pepper, and black pepper. Using a pastry blender or two forks, cut in the cold butter cubes until they are nearly mixed into the dry ingredients and form tiny crumbs.
Add ½ cup cold water, and using your hand, stir the mixture until it starts to form a dough. You may need to add 1-2 more tablespoons of water if there is still a great deal of the flour mixture at the bottom of the bowl.
Fold the dough on top of itself several times until it is smooth.
On a floured sheet of parchment paper, roll half the dough until it is as thin as possible. Don't be afraid to add flour to the parchment sheet and a dusting on top of the dough. Rolling on a floured parchment sheet makes it easier to remove the crackers when you transfer them to a baking sheet.
The goal is to roll the crackers as thin as you possibly can. Use a knife to score and cut out small squares.
Transfer the the squares to a parchment-lined baking sheet. They can be placed close together but you don't want them touching or they'll bake unevenly.
Use a fork to prick each cracker a few times.
Sprinkle with additional salt, if desired.
Bake the crackers for 10-15 minutes until the edges are golden. The baking time will vary depending on the thickness of your crackers.
Makes about 3 dozen small crackers.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/uncategorized/2013/11/28/homemade-wheat-thin-crackers/