Pesto crackers


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.
26K 2 34 3.9
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Last modified on: July 24th 2021

Keywords for this recipe:CrackersSavoury biscuitsAperitifPestoBasil
For 60 pieces, you will need:

Change these quantities to make: 20 pieces 30 pieces 60 pieces 120 pieces 180 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
21 min.1 hour20 min.1 hour 41 min.
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Step by step recipe


Stage 1 - 5 min.
Pesto crackers : Photo of step #1
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.
Pesto crackers : Photo of step #2
Knead until evenly mixed.

Stage 3 - 1 hour
Pesto crackers : Photo of step #3
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.
Pesto crackers : Photo of step #4
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.
Pesto crackers : Photo of step #5
Cut into small rectangles...

Stage 6 - 3 min.
Pesto crackers : Photo of step #6
...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.
Pesto crackers : Photo of step #7
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
Pesto crackers : Photo of step #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 valueProteins CarbohydratesFats
1,256 Kcal or 5,259 Kj56 gr201 gr91 gr
63 %22 %19 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
230 Kcal or 963 Kj10 gr37 gr17 gr
11 %4 %3 %3 %
Per piece
Energetic valueProteins CarbohydratesFats
21 Kcal or 88 Kj1 gr3 gr2 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)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Lobster Thermidor, Chocolate cake, Fougasse with bacon and Comté, Moist chocolate cake, ... All
PestoPesto: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Olive and pesto bread, Italian toast, Thin cherry tomato and pesto tart, Pasta with pesto and preserved tomatoes, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Ciabatta, Chocolate eclairs, Buckwheat pancakes, Potimarron (Japanese chestnut pumpkin) purée, Chocolate cream, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables, Hamburger buns, Coconut sweetcrust pastry, Couscous, Warm haricot bean salad, ... 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 24th 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 23th 2021 at 18:56 (n° 1)
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