Pre-heat oven to 375 F/180 C or convection bake 330 F / 165 C

In a food processor add spelt flour, thyme, lavender flowers, sea salt and sugar and pulse to combine.

Add 4 Tbsp. cold butter cubes, pulse until the mixture resembles coarse meal, then add the grated cheese and pulse again 2-3 times.

Now, with the processor running, pour in the heavy cream and process just until it starts to form a dough.

On a lightly floured surface briefly knead the dough and divide into 2 equal pieces, each shaped in a rectangle. To eliminate plastic and  protect mother earth, wrap the dough in a beeswax cloth. I love the sweet smell of pure beeswax from Khala Cloths with the lovely hummingbird + western blue bird design from Katherine Homes (a set of 4 different sizes). If you don't have these, use waxed paper instead to wrap the dough to refrigerate for about 30 - 60 minutes. 

On a lightly floured surface roll out the first piece of dough to a long,very thin rectangle. The width should be about 7-8' (18-20 cm).  With a pizza cutter cut the dough in triangles ~2' /5 cm wide. Leave the top edges rough, it adds a beautiful, rustic look. 

Transfer the triangles to a parchment covered baking sheet. Brush each Triangle with the egg white and sprinkle lightly with the sea salt flakes. Continue with the second batch. I filled about 3 baking sheets and baked them together with convection baking. 

Bake for about 12-15 minutes, then turn the sheets back to front and continue baking for 8-10 minutes more until they are nicely browned. 

Let the crackers cool completely before you store them in an airtight container. They keep fresh for about 2 weeks. But to be honest, they are never around that long in our home ;-)

Guten Appetit!