In a large bowl, whisk together the flour, sugar, salt, and dried herbs. If you want to add seeds to these crackers, you can add them with the flour at this stage.
Work the butter into the flour mixture until the mixture is crumbly.
Make a well in the flour mixture and pour in the cream. Mix together until a dough forms.
Roll the dough into a log approximately 4" long with a 2" diameter. Wrap the log well in plastic wrap and place in the freezer for one hour.
If you want to roll the dough log in the seeds instead of adding them into the dough, you can do that now. Simply spread the seeds on a flat surface and roll the dough log over the seeds to coat the log.
If you are not planning on baking the crackers immediately (after the freeze time), you can store the cracker dough logs in the freezer for 2-3 months if wrapped well.
Before removing the chilled dough log from the freezer, preheat the oven to 350°F.
Prepare a baking sheet, lining it with parchment paper or greasing it lightly.
Remove the dough log from the freezer and unwrap. On a flat surface using a sharp knife, slice the dough into 1/8" rounds and place the round cut segments on the baking sheet about an inch apart.
If you want, you can sprinkle the tops of each round with the flaky sea salt.
Place the baking sheet on the middle rack in the preheated oven. Bake for approximately 14-16 minutes. Halfway through the baking time, rotate the baking sheet to guarantee even baking.
Bake until the edges of the crackers turn a golden brown. Remove them from the oven and transfer them from the baking sheet to a cooling rack. Allow to cool completely.
This dough log should yield approximately 20 crackers.
You can store the crackers in an airtight container to help maintain their crispness in the pantry. The stored crackers will stay fresh for at least two weeks.