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
180 pieces
6 IngredientsLast modified on: July 24th 2021
For 180 pieces, you will need:
- 1
750 g flour - 2
30 g butter - 3
300 ml Milk - 4
450 g Pesto - 5
3 teaspoons fine (or table) salt - 6
90 g Parmesan (Parmigiano Reggiano) (optional) - Total weight: 1,555 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: 300 ml Milk, 750 g flour, 30 g butter, 450 g Pesto and 3 teaspoons 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 | 400 RDI=160 % | 770 RDI=70 % | 1,210 RDI=180 % | 5,560 RDI=280 % | 23,270 RDI: 280 % |
| 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 180 pieces : 12.10 €
- 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: Fillets of sole meunière, Buckwheat almond biscuits, Fish in a sesame crust, Lumberjack turnovers, Gâteau Breton (Brittany butter cake), ... See them all 198
Pesto
You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Loaf for "les filles'", Fried egg in bread, Olive and pesto bread, Thin cherry tomato and pesto tart, ... See them all 12
Milk
Like these other recipes: Pretzels, Confectioner's custard (Crème pâtissière, or French pastry cream), Buckwheat pancakes, Lemon Confectioner's Custard, Ciabatta, ... See them all 60
Butter
Like these other recipes: Fish "à la Bordelaise", Pan-fried cheese, egg and spinach toastie, Tenderloin steaks marinated in red wine with rosemary, Lobster Thermidor, Sorrel soup, ... See them all 452
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.