Pesto crackers
Step by step recipe:
- 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. - 3 min.
Knead until evenly mixed. - 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. - 5 min.
After refrigerating, roll out the dough quite thinly (ideally, 2-3 mm or a bare 1/8 inch). - 5 min.
Cut into small rectangles... - 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. - 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. 
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.Source:
Home made.Grade this recipe
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This recipe use (among others)
Flour: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Plain cake, Biscuit de Savoie sponge cake, Flamiche, Household cake (Gâteau de ménage), ... [All]
Pesto: You can get more informations, or check-out other recipes which use it, for example: Pasta with pesto and preserved tomatoes, Tomato feuilleté with pesto, Loaf for "les filles'", Fried egg in bread, Italian toast, ... [All]
Milk: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, New hamburger buns, French custard tart, Crusty pistachio, almond and apricot flan, Jam doughnuts, ... [All]