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
20 pieces
6 IngredientsLast modified on: July 24th 2021
For 20 pieces, you will need:
- 1
85 g flour - 2
3 g butter - 3
35 g Milk - 4
50 g pesto - 5
1⁄3 teaspoon fine (or table) salt - 6
10 g Parmesan (Parmigiano Reggiano) (optional) - Total weight: 180 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.
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Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: 35 g Milk, 85 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.
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 | 40 RDI=20 % | 90 RDI=8 % | 130 RDI=20 % | 620 RDI=30 % | 2,620 RDI: 30 % |
| Per 100 g | 30 RDI=10 % | 50 RDI=5 % | 80 RDI=10 % | 360 RDI=20 % | 1,490 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 20 pieces : 1.35 €
- 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: Caribbean upside-down cake, Basic cake batter - the French way, Vegetable clafoutis, How to succeed in making sabayon (syllabub), Chestnut Fudge Cupcakes, ... See them all 201
Pesto
You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Olive and pesto bread, Thin cherry tomato and pesto tart, Farfalle with green asparagus, Fried egg in bread, ... See them all 15
Milk
Like these other recipes: Crème de foie gras, Invisible apple cake, Crème caramel, Jam doughnuts, Pretzels, ... See them all 60
Butter
Like these other recipes: Ardéchois, How to fry eggs well, Tarte à l'coloche, Crispy rolls with chicken and leek, Green beans with feta cream and basil, ... See them all 472
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.