Pesto crackers

A recipe from cooking-ez.com

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 Parmesan (Parmigiano Reggiano) (optional)
• Total weight: 520 grams

Times:

Preparation	Resting	Cooking	Start to finish
25 min.	1 hour	20 min.	1 hour 45 min.

Step by step recipe

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	Knead until evenly mixed.
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	Preheat the oven to 390°F (200°C). Roll out the dough quite thinly (ideally, 2-3 mm or a bare 1/8 inch).
5	Cut into small rectangles...
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	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	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.

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