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
5 cups flour - 2
2 tablespoons butter - 3
1 1⁄3 cup Milk - 4
2 cups Pesto - 5
3 teaspoons fine (or table) salt - 6
½ cup 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.
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Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: 1 1⁄3 cup Milk, 5 cups flour, 2 tablespoons butter, 2 cups 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: Spinach and Comté Loaf, Cannelés, Cramique, Fish fillet with preserved lemons, Nanou's tuna tart, ... See them all 196
Pesto
You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Spaghetti with tomatoes and pesto, Pasta with pesto and preserved tomatoes, Loaf for "les filles'", Spinach and Mushrooms with Pesto, ... See them all 12
Milk
Like these other recipes: Mustard baps, Almond tuiles, Lime crémeux, Little vanilla, clementine and chestnut verrines, Nantes Tourton, ... See them all 60
Butter
Like these other recipes: Surprise eggs, Lime crémeux, Flognarde, Potato and broccoli gratin, How to prevent butter burning during cooking, ... See them all 450
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.