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
30 pieces
6 IngredientsLast modified on: July 24th 2021
For 30 pieces, you will need:
- 1
125 g flour - 2
5 g butter - 3
50 ml Milk - 4
75 g pesto - 5
½ teaspoon fine (or table) salt - 6
15 g Parmesan (Parmigiano Reggiano) (optional) - Total weight: 260 grams
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Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 20 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: 50 ml Milk, 125 g flour, 5 g butter, 75 g pesto and ½ 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 | 70 RDI=30 % | 130 RDI=10 % | 200 RDI=30 % | 930 RDI=50 % | 3,880 RDI: 50 % |
| Per 100 g | 30 RDI=10 % | 50 RDI=5 % | 80 RDI=10 % | 360 RDI=20 % | 1,500 RDI: 20 % |
| Per piece | 2 RDI=1 % | 4 RDI=0 % | 6 RDI=1 % | 30 RDI=2 % | 130 RDI: 2 % |
How much will it cost?
- For 30 pieces : 2.05 €
- Per piece : 0.10 €
Change currency: 
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: Breton sablé biscuit dough, Pretzels, Dipping bread with cheese, Gâteau Nantais, Cigarettes Russes (Piroulines), ... See them all 201
Pesto
You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Spinach and Mushrooms with Pesto, Thin cherry tomato and pesto tart, New Italian-style peas, Spaghetti with tomatoes and pesto, ... See them all 13
Milk
Like these other recipes: Cornmeal baps for Anne, Clafoutis batter, Dublin fruit scones, Prune Far, Lemon Confectioner's Custard, ... See them all 60
Butter
Like these other recipes: Cheese Soufflé, Grandma Solange's biscuits, Doughnuts, Fillet of pollack cooked in two stages, Cramique, ... See them all 470
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.