Rustic Sage Crackers

rustic-sage-crackers
Photo by Gentl & Hyers
Rustic Sage Crackers 5.0 1 5 1
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  • Makes four  2-cup gifts
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    Nutritional Information

    Per Serving

    • Calories 410 calories
    • Fat 18 g
    • Sat Fat 11 g
    • Sodium 270 mg
    • Protein 9 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 94 mg

Pulse the flour, butter, sugar, and kosher salt 
 in a food processor until
 a crumbly meal forms, about 30 seconds. 
Add the sour cream and 
process until evenly mixed, 15 seconds more. Add the water 1 tablespoon at a time and pulse until the dough just comes together, 30 seconds. Wrap the dough
 in plastic wrap and refrigerate for at least 1 hour.

Heat oven to 400° F, with the racks positioned in the middle third. Divide the dough into 4 pieces. Cut four 12-by-17-inch sheets of parchment paper. Working with 
one piece of dough at 
a time, place the dough 
on a parchment sheet and, with a floured rolling pin, roll the dough 
until it’s paper thin (about 
10 inches in diameter). Transfer to a rimmed 
baking sheet.

Brush the dough with the egg white and arrange 15 of the sage leaves on top, brushing them with a bit more 
 egg white to stick. Sprinkle the dough with ½ teaspoon of the sea salt. Repeat with the remaining parchment, dough, egg white, sage, and sea salt.

Ingredients

  1. Check 2 cups all-purpose flour, plus more for rolling
  2. Check 4 tablespoons cold unsalted butter, cubed
  3. Check 1 teaspoon sugar
  4. Check ½ teaspoon kosher salt
  5. Check ½ cup sour cream
  6. Check 1 to 2 tablespoons cold water
  7. Check 1 egg white, whisked
  8. Check cups loosely packed fresh sage leaves (about 60 leaves)
  9. Check Flaky sea salt (such as Maldon)

Directions

  1. Pulse the flour, butter, sugar, and kosher salt 
 in a food processor until
 a crumbly meal forms, about 30 seconds. 
Add the sour cream and 
process until evenly mixed, 15 seconds more. Add the water 1 tablespoon at a time and pulse until the dough just comes together, 30 seconds. Wrap the dough
 in plastic wrap and refrigerate for at least 1 hour.
  2. Heat oven to 400° F, with the racks positioned in the middle third. Divide the dough into 4 pieces. Cut four 12-by-17-inch sheets of parchment paper. Working with 
one piece of dough at 
a time, place the dough 
on a parchment sheet and, with a floured rolling pin, roll the dough 
until it’s paper thin (about 
10 inches in diameter). Transfer to a rimmed 
baking sheet.
  3. Brush the dough with the egg white and arrange 15 of the sage leaves on top, brushing them with a bit more 
 egg white to stick. Sprinkle the dough with ½ teaspoon of the sea salt. Repeat with the remaining parchment, dough, egg white, sage, and sea salt.
  4. Bake, 2 at a time, until the crackers are nicely browned and bubbled, 8 to 10 minutes. Transfer to a rack and let cool completely, 30 minutes. Break into pieces. Store in an airtight container at room temperature for up to 5 days.