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
195 ml flour - 2
5.16 ml butter - 3
50 ml milk - 4
75 ml pesto - 5
½ teaspoon fine (or table) salt - 6
15 ml Parmesan (Parmigiano Reggiano) (optional)
Change these quantities to make:
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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, 195 ml flour, 5.16 ml butter, 75 ml 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: Old style brioche, Hazelnut and orange cake, Apple and almond cake, Liège waffles, Rabbit civet, ... See them all 203
Pesto
You can get more informations, or check-out other recipes which use it, for example: Thin cherry tomato and pesto tart, Seb's Italian-style aperitif slices, Pasta with pesto and preserved tomatoes, Roasted leeks with pesto, Spinach and Mushrooms with Pesto, ... See them all 15
Milk
Like these other recipes: Toasted almond cake, Bonnevaux apple tart, Polpete, Potato gratin, Lemon Confectioner's Custard, ... See them all 60
Butter
Like these other recipes: Potatoes with bacon and herbs, Green beans and potatoes with Morbier cream sauce, Craquelin (sweet cracker dough), Breton sablé biscuit dough, Parcels of fish fillet in spinach, ... See them all 475
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.