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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.

24K 2 34 3.9

Last modified on: July 24^th 2021

Keywords for this recipe:Crackers Savoury biscuits Aperitif Pesto Basil

For 60 pieces, you will need:

0 250 g flour
1 10 g butter
2 100 ml milk
3 150 g Pesto
4 1 teaspoon fine (or table) salt
5 30 g Parmigiano reggiano (Parmesan) (optional)
Total weight: 547 grams

Change these quantities to make: 20 pieces 30 pieces 60 pieces 120 pieces 180 pieces

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
21 min.	1 hour	20 min.	1 hour 41 min.

At what time:

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,256 Kcal or 5,259 Kj	56 gr	201 gr	91 gr
63 %	22 %	19 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
230 Kcal or 963 Kj	10 gr	37 gr	17 gr
11 %	4 %	3 %	3 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
21 Kcal or 88 Kj	1 gr	3 gr	2 gr
1 %	<1 %	<1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 60 pieces : 4.62 €
Per piece : 0.08 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Grandma Solange's biscuits, Linzer torte, Oatmeal cake, Foie gras fingers, ... All
	Pesto: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Loaf for "les filles'", Fried egg in bread, Olive and pesto bread, Thin cherry tomato and pesto tart, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Blackcurrant, vanilla and lime verrine , Ciabatta, Toasted almond cake, Pancake batter, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Canadian apple crumble, Brownies, Potimarron (chestnut pumpkin) "au gratin", Turnip and Jerusalem artichoke soup, Sauce Normande (for fish), ... All

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Your 2 comments or questions 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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