In a bowl combine the golden flaxseed meal, parmesan, salt and cracked pepper and mix well.
Add the water and egg and stir vigorously until a firm dough is formed.
Roll out between 2 pieces of parchment paper. The dough should be 1/4in or 3mm thick.
Remove the top layer of parchment paper. Cut the dough into squares and sprinkle over the flaked salt, gently roll over with your rolling pin to stick the salt to the crackers.
Place the entire sheet of parchment onto a cookie sheet.
Bake the crackers for 8 minutes, and then turn over (an egg flip works great here) and bake for another 5 minutes. You may need to batch cook depending on the size of your oven and baking trays.
After turning and baking for another 5 minutes, your crackers are soft (this may happen depending on your oven). Just cook them for another 2-3 minutes before drying to ensure that they are cooked through.
After all the crackers have been baked, turn the oven off and return all the crackers to the cooling oven to dry out and crisp up for 20 minutes.
Enjoy on their own or topped with your favorite cheese.