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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.
Last modified on: July 24th 2021
For 60 pieces, you will need:
- 1
250 g flour - 2
10 g butter - 3
100 ml milk - 4
150 g pesto - 5
1 teaspoon fine (or table) salt - 6
30 g Parmesan (Parmigiano Reggiano) (optional) - Total weight: 520 grams
Times for this recipe
Preparation
25 min.
Resting
1 hour
Cooking
20 min.
All in all
1 hour 45 min.
When should you start or finish this recipe?
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: 100 ml milk, 250 g flour, 10 g butter, 150 g 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 | 134 RDI=206 % | 255 RDI=96 % | 402 RDI=552 % | 1,852 RDI=93 % | 7,757 RDI: 93 % |
| Per 100 g | 25 RDI=40 % | 49 RDI=19 % | 77 RDI=107 % | 358 RDI=18 % | 1,500 RDI: 18 % |
| Per piece | 2 RDI=3 % | 4 RDI=2 % | 6 RDI=9 % | 30 RDI=2 % | 129 RDI: 2 % |
How much will it cost?
- For 60 pieces : 4.05 €
- 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: Sweet pastry, Hazelnut and orange cake, Moist Lemon Cake, Linzer torte, French onion soup, ... See them all 214
Pesto
You can get more informations, or check-out other recipes which use it, for example: Farfalle with green asparagus, Seb's Italian-style aperitif slices, Italian toast, Roasted leeks with pesto, Genoese croque-monsieur, ... See them all 16
Milk
Like these other recipes: Old style brioche, Pretzels, Pancake batter, Chocolate cream, Blackcurrant, vanilla and lime verrine , ... See them all 67
Butter
Like these other recipes: Hazelnut and orange cake, Little apple and verbena tarts, "BN style" chocolate-filled biscuits, Hollandaise sauce, Caramelized apple "moelleux" cake, ... See them all 498
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.