Step 1 Preheat oven to 375 degrees. Pulse the flour, thyme, 1 1/2 teaspoons salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms.

Preheat oven to 375 degrees. Pulse the flour, thyme, 1 1/2 teaspoons salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms.

Step 2 On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.

On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.

Step 3 On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough.

On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough.

Step 4 Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.