1 cup all-purpose flour, plus more for work surface
1 cup wholemeal flour.
3 tablespoons coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh thyme
1 1/2 t sea salt flakes + more for sprinkling on top
1 teaspoon sugar
50 gms cold butter, cut into pieces
2/3 - 3/4 cup heavy cream
1 large egg white, lightly beaten
Preheat oven to 170 degrees celcius using a fan forced or hot air function . In a food processor pulse the flours, herbs, first measure of salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream in a thin stream, only enough until the dough forms into rough balls.
On a lightly floured surface, briefly knead dough. Divide into 2 pieces; shape into flat rectangle shape and refrigerate till firm (approx 15 - 20 minutes).
On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Cut into your desired shape. Brush with egg white, and sprinkle with salt. Repeat with remaining dough.
Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack.