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.
8,6153.9/5
Last modified on: November 8th 2017
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 Parmigiano reggiano (Parmesan) (optional) - Total weight: 547 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 1 hour | 20 min. | 1 hour 41 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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.
After refrigerating, 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.
Nutritional information
How much will it cost?
For 60 pieces : 4.59 €
Per piece : 0.08 €
Source: Home made.
More recipes?
This recipe use (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Chestnut cake, Pistachio madeleines, Spinach and Comté Loaf, French Family Cake, Red mullet fillets with a reduced white-wine sauce, ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Olive and pesto bread, Loaf for "les filles'", Fried egg in bread, Genoese croque-monsieur, Italian toast, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Chocolate rolls (petits pains), How to heat milk without it catching on the bottom of the pan, Crusty pistachio, almond and apricot flan, Savoury mini-madeleines with 2 cheeses, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Crème de foie gras, Liège waffles, Salmon rillettes, Spinach Omelette, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.