Pesto crackers

Step by step recipe:

  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.
  2. 3 min.Pesto crackers : Photo of step #2
    Knead until evenly mixed.
  3. 1 hourPesto 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.
  4. 5 min.Pesto crackers : Photo of step #4
    After refrigerating, roll out the dough quite thinly (ideally, 2-3 mm or a bare 1/8 inch).
  5. 5 min.Pesto crackers : Photo of step #5
    Cut into small rectangles...
  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.
  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.
  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.

Source:

Home made.

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