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.
Last modified on: July 24th 2021
Keywords for this recipe:For 60 pieces, you will need:
- 1
390 ml flour - 2
10.32 ml butter - 3
100 ml Milk - 4
150 ml Pesto - 5
1 teaspoon fine (or table) salt - 6
30 ml Parmesan (Parmigiano Reggiano) (optional)
Change these quantities to make:
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Times for this recipe
Preparation: 21 min.
Resting: 1 hour
Cooking: 20 min.
All in all: 1 hour 41 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: 100 ml Milk, 390 ml flour, 10.32 ml butter, 150 ml 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 | 130 50 % | 260 20 % | 400 60 % | 1,850 90 % | 7,760 90 % |
| Per 100 g | 30 10 % | 50 5 % | 80 10 % | 360 20 % | 1,500 20 % |
| Per piece | 2 1 % | 4 0 % | 6 1 % | 30 2 % | 130 2 % |
How much will it cost?
- For 60 pieces : 4.02 €
- Per piece : 0.07 €
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: Fillet of beef in a rosemary crust, Pistachio madeleines, Provençal colombier for Pentecost, Tomato foccacia, Pogne de Romans, ... See them all 194
Pesto
You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Seb's Italian-style aperitif slices, Loaf for "les filles'", Spaghetti with tomatoes and pesto, Spinach and Mushrooms with Pesto, ... See them all 12
Milk
Like these other recipes: Profiteroles, Chocolate sauce, Mouna, "Psychedelic" sandwich bread, Kugelhof for Nanou, ... See them all 60
Butter
Like these other recipes: Melting Epoisses on toast , Cauliflower "moelleux" in ramekins, Arizona cupcakes, New peas with almonds, Cabbage julienne with ham, ... See them all 448
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.