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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
1 litre 170 ml flour - 2
30.96 mls butter - 3
300 ml milk - 4
450 mls pesto - 5
3 teaspoons fine (or table) salt - 6
90 mls Parmesan (Parmigiano Reggiano) (optional)
Change these quantities to make:
Change measures:
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
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: 300 ml milk, 1 litre 170 ml flour, 30.96 mls butter, 450 mls 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 | 390 RDI=150 % | 750 RDI=70 % | 1,190 RDI=180 % | 5,320 RDI=270 % | 22,280 RDI: 270 % |
| Per 100 g | 30 RDI=10 % | 60 RDI=6 % | 100 RDI=10 % | 430 RDI=20 % | 1,780 RDI: 20 % |
| Per piece | 2 RDI=1 % | 4 RDI=0 % | 6 RDI=1 % | 30 RDI=1 % | 120 RDI: 1 % |
How much will it cost?
- For 180 pieces : 11.80 €
- 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: Cottage cheese tart, Caribbean upside-down cake, Little lemon biscuits, Génoise (Genoa sponge), Kouign-amann, ... See them all 203
Pesto
You can get more informations, or check-out other recipes which use it, for example: Farfalle with green asparagus, New Italian-style peas, New peas with pesto, Pasta with pesto and preserved tomatoes, Tomato feuilleté with pesto, ... See them all 15
Milk
Like these other recipes: Lime crémeux, Mustard baps, Polenta, Loaf for "les filles'", Nantes Tourton, ... See them all 60
Butter
Like these other recipes: Choux pastry (pâte à choux), Langoustine gratin, Kouign-amann brioche, Clementine Creamy, Pear and chocolate Paris puddings, ... See them all 475
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.