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1
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed for a few minutes to lighten it.
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2
Add the spelt flour and salt and mix until the mixture is thoroughly combined (but don't overmix)!
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3
Add the cream and mix to combine. The mixture should easily hold together when pressed between your fingers. If it doesn't and seems dry, add more cream 1 teaspoon at a time until it does.
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4
Prepare a piece of parchment paper roughly the size of a baking sheet Turn the dough out onto the parchment and form it into a rough log along one of the long sides of the paper.
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5
Roll up the log inside the paper, and continue to roll it into an even, rounded log shop about 1 1/2 inches in diameter.
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6
Transfer the dough to the freezer and freeze for 20 to 30 minutes, until nicely chilled.
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7
When the dough is chilled, preheat the oven to 350u00b0F. Line two baking sheets with parchment paper.
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8
Cut the log with a sharp knife into rounds about 1/4 inch thick. Transfer to the prepared baking sheets. The crackers will spread only slightly, so they can be pretty close together.
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9
Brush the surface of each cracker with egg wash, and garnish with an herb leaf (or a few).
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10
Bake until the cookies are barely golden around the edges and appear set on the surface, 15-17 minutes. Cool completely before serving.
