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