Preheat oven. To 300˚.
In the bowl of a food processor, combine the dry ingredients and pulse to combine.
Cut butter into tablespoon amounts.
Combine the remaining liquid ingredients and set aside.
With the food processor running, drop in the butter and run until butter is completely combined.
Stop the food processor, open it and drizzle the liquid ingredients evenly over top of the dry ingredients.
Pulse the processor until the mixture comes together into a ball.
Turn out onto a silpat or piece of parchment that will fit a ½ sheet baking pan. You will be rolling the dough out on this piece.
Sprinkle the extra flour onto the surface of the silpat and gently press the dough with your fingers to be flat.
Sprinkle flour liberally on top of the dough and gently roll out the dough to meet the edges of the silpat.
If the dough sticks when rolling, use as much flour as needed.
When completely rolled out, use a pizza cutter to score the dough into squares. Use a fork to prick them so they don’t get air bubbles when baking.
Brush the egg white and water mixture onto the dough with a pastry brush.
Sprinkle liberally with cinnamon sugar mixture.
Bake for about 20 minutes or until edges are browning.
Allow to cool completely before removing from pan. They will crisp up when they cool.