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Pesto crackers

These are delicious little aperitif biscuits, really crisp and with the full-on flavour of pesto.

They can be eaten on their own with dips, such as hot tomato or houmous.

52 K 2× 3.8/5 (36 reviews)

1 hour 45 min. difficulté

Easy

4.05 €

60 pieces

6 Ingredients

Last modified on: July 24^th 2021

For this recipe: I want to make it (313×) I made it (298×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 60 pieces, you will need:

1 250 g flour
2 10 g butter
3 100 ml Milk
4 150 g pesto
5 1 teaspoon fine (or table) salt
6 30 g Parmesan (Parmigiano Reggiano) (optional)
Total weight: 520 grams

Change these quantities to make:

20 pieces 30 pieces 60 pieces 120 pieces 180 pieces

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 25 min.

Resting: 1 hour

Cooking: 20 min.

All in all: 1 hour 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Put into a food-mixer bowl: 100 ml Milk, 250 g flour, 10 g butter, 150 g pesto and 1 teaspoon fine (or table) salt.

Stage 2 - 3 min.

Knead until evenly mixed.

Stage 3 - 1 hour

Gather the dough into a thick block, wrap in plastic film, and refrigerate for 1 hour.

Note: This dough can be made the day before.

Stage 4 - 5 min.

Preheat the oven to 390°F (200°C).

Roll out the dough quite thinly (ideally, 2-3 mm or a bare 1/8 inch).

Stage 5 - 5 min.

Cut into small rectangles...

Stage 6 - 3 min.

...and arrange on a baking sheet. Though it is not essential, at this stage, you can sprinkle a little grated parmesan over the crackers, if you wish.

Stage 7 - 20 min.

Bake for about 20 minutes. Do watch for the biscuits browning. You will probably need to turn the tray back to front towards the end of cooking.

Stage 8

Leave to cool on a wire rack.

Remarks

If your crackers a getting old (after a few days), you can revive them before serving by putting them in a hot oven at 390°F (200°C) for 5 minutes.

Keeping: A few days in an airtight tin.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	260 RDI=20 %	400 RDI=60 %	1,850 RDI=90 %	7,760 RDI: 90 %
Per 100 g	30 RDI=10 %	50 RDI=5 %	80 RDI=10 %	360 RDI=20 %	1,500 RDI: 20 %
Per piece	2 RDI=1 %	4 RDI=0 %	6 RDI=1 %	30 RDI=2 %	130 RDI: 2 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk

How much will it cost?

For 60 pieces : 4.05 €
Per piece : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

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The 2 comments already posted on this recipe

Hi, you was right, the baking temperature was missing in stage #4, sorry for that.
But now fixed, thanks for warning me.
Posted by jh july 24^th 2021 at 15:33 n° 2
Hi, it seems that there is no baking temperature? Could you please tell me if it's 200°c for the preparation like for reheating the crackers?
Posted by Anonymous july 23^th 2021 at 18:56 n° 1

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