Whisk together the 5 dry ingredients in a medium bowl and then use a couple of forks to squish and mash the butter evenly into the flour.  Using your fingers is likely quickest and easiest but it was very warm in my kitchen as I was making these and I didn’t want the butter to melt.

Pour the cold cream over the mix and use a sturdy spatula to stir and fold until the dough comes together  – don’t worry if this takes a few minutes.  Separate the dough into 2 even-sized disks and wrap in plastic wrap while the oven heats so that it can rest.

Preheat the oven to 400 and line 2 large baking sheets with parchment, tearing off a third piece of same-sized parchment to help with the rolling (I used one piece for the ‘top’, rolled the dough out on each of the others and then just lifted the dough-filled parchment to my waiting pan(s)).

Place a dough disk between 2 pieces of parchment and then roll all of the ways until the dough is an even thickness (ideally) 1/8-inch overall, then use a fork to score the dough all over (this will help with it staying flat while baking).  Cut out shapes (and then reroll and reuse the leftover bits), OR use a pastry cutter or sharp knife to slice the dough into even strips.  Gently separate the shapes or strips across all of the parchment (to fill the pan), lift the cracker-filled parchment to a baking sheet, sprinkle all with flaky salt and then bake for 10 to 13 minutes until the edges are just starting to brown.

Leave the crackers to cool on a pan for a few minutes before removing them to a rack to cool completely.  These are best and crispiest fresh, but a brief oven reheating should also serve to easily crisp the crackers up before serving.  We loved these with Smoked Trout Dip!