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.
16,5013.9/5 for 32 ratings
Grade this recipe: Last modified on: November 8th 2017
For 20 pieces, you will need:
- 0
83 g flour - 1
3 g butter - 2
33 ml milk - 3
50 g Pesto - 4
1⁄3 teaspoon fine (or table) salt - 5
10 g Parmigiano reggiano (Parmesan) (optional) - Total weight: 181 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 1 hour | 20 min. | 1 hour 41 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in an airtight tin.Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: 33 ml milk, 83 g flour, 3 g butter, 50 g Pesto and 1⁄3 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.
After refrigerating, 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 615 Kcal or 2,575 Kj | 19 gr | 67 gr | 31 gr |
| 31 % | 7 % | 6 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 339 Kcal or 1,419 Kj | 10 gr | 37 gr | 17 gr |
| 17 % | 4 % | 3 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 31 Kcal or 130 Kj | 1 gr | 3 gr | 2 gr |
| 2 % | <1 % | <1 % | <1 % |
How much will it cost?
- For 20 pieces : 1.53 €
- Per piece : 0.08 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Caribbean upside-down cake, Tomato foccacia, Kouign-amann, Coq au vin, ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Genoese croque-monsieur, Pasta with pesto and preserved tomatoes, Olive and pesto bread, Loaf for "les filles'", ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Mouna, Two-cheese quiche, Ciabatta, Potato Waffles with Smoked Salmon, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Chestnut Fudge Cupcakes, Kouign-amann brioche, Gratin Parmentier, Chocolate sauce, ... All |
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