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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.
They can be eaten on their own with dips, such as hot tomato or houmous.
1 hour 45 min.
Easy
4.05 €
60 pieces
6 IngredientsLast modified on: July 24th 2021
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 for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 20 min.
All in all: 1 hour 45 min.
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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.
Note: This dough can be made the day before.
Stage 4 - ⌛ 5 min.
Preheat the oven to 390°F (200°C).
Roll out the dough quite thinly (ideally, 2-3 mm or a bare 1/8 inch).
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.
Keeping: A few days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 134 RDI=206 % | 255 RDI=96 % | 402 RDI=552 % | 1,852 RDI=93 % | 7,757 RDI: 93 % |
| Per 100 g | 25 RDI=40 % | 49 RDI=19 % | 77 RDI=107 % | 358 RDI=18 % | 1,500 RDI: 18 % |
| Per piece | 2 RDI=3 % | 4 RDI=2 % | 6 RDI=9 % | 30 RDI=2 % | 129 RDI: 2 % |
How much will it cost?
- For 60 pieces : 4.05 €
- Per piece : 0.10 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Four quarters, Elsa's Comtoise galette, Pogne de Romans, Tomato foccacia, Cashew-nut and Parmesan biscuits, ... See them all 214
Pesto
You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Pasta with pesto and preserved tomatoes, Zucchini and tomato tartines au gratin, Fried egg in bread, Olive and pesto bread, ... See them all 16
Milk
Like these other recipes: Dipping bread with cheese, Nantes Tourton, Bechamel sauce, Chocolate cream, Muffin dough, ... See them all 67
Butter
Like these other recipes: Du Barry soup, Citrus tart, Cashew-nut and Parmesan biscuits, Grated apple cake, Chocolate fondant, ... See them all 498
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.