Herby Spelt Icebox Crackers

• 8 tablespoons (113 g) unsalted butter, at room temperature
• 1 1/2 cups (149 g) white spelt flour
• 3/4 teaspoon (3 g) fine sea salt
• 1 tablespoon (14 g) heavy cream
• egg wash, as needed for finishing
• herb leaves, as needed for finishing (I especially like sage + thyme)

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.
2. Add the spelt flour and salt and mix until the mixture is thoroughly combined (but don't overmix)!
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.
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.
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.
6. Transfer the dough to the freezer and freeze for 20 to 30 minutes, until nicely chilled.
7. When the dough is chilled, preheat the oven to 350u0b0F. Line two baking sheets with parchment paper.
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.
9. Brush the surface of each cracker with egg wash, and garnish with an herb leaf (or a few).
10. Bake until the cookies are barely golden around the edges and appear set on the surface, 15-17 minutes. Cool completely before serving.

unsalted butter, white spelt flour, salt, heavy cream, egg wash, herb leaves

Taken from food52.com/recipes/75737-herby-spelt-icebox-crackers (may not work)