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Pesto crackers

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.
68 K 2× 3.8/5 (36 reviews)
Grade this recipe:
duree1 hour 45 min. difficultéEasy prix4.05 € pour combien60 pieces ingredients6 Ingredients
Keywords:
Last modified on: July 24th 2021
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For 60 pieces, you will need:
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.
When should you start or finish this recipe?
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.
Pesto crackers : Stage 1
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.
Pesto crackers : Stage 2
Knead until evenly mixed.
Stage 3 - ⌛ 1 hour
Pesto crackers : Stage 3
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.
Stage 4 - ⌛ 5 min.
Pesto crackers : Stage 4
Preheat the oven to 390°F (200°C).

Roll out the dough quite thinly (ideally, 2-3 mm or a bare 1/8 inch).
Stage 5 - ⌛ 5 min.
Pesto crackers : Stage 5
Cut into small rectangles...
Stage 6 - ⌛ 3 min.
Pesto crackers : Stage 6
...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.
Pesto crackers : Stage 7
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
Pesto crackers : 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 recipe130 RDI=40 %260 RDI=20 %400 RDI=50 %1,850 RDI=70 %7,760 RDI: 70 %
Per 100 g30 RDI=7 %50 RDI=3 %80 RDI=9 %360 RDI=10 %1,500 RDI: 10 %
Per piece2 RDI=1 %4 RDI=0 %6 RDI=1 %30 RDI=1 %130 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man
Possible allergens in this recipe: Gluten, milk
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
Flour

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Pesto
Pesto

You can get more informations, or check-out other recipes which use it, for example: Farfalle with green asparagus, Italian toast, Thin cherry tomato and pesto tart, Pasta with pesto and preserved tomatoes, Spinach and Mushrooms with Pesto, ... See them all 16

Milk
Milk

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Butter
Butter

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The 2 comments already posted on this recipe
  • Hi, you was right, the baking temperature was missing in stage #4, sorry for that.
    But now fixed, thanks for warning me.
    Posted by jh july 24th 2021 at 15:33 n° 2
  • Hi, it seems that there is no baking temperature? Could you please tell me if it's 200°c for the preparation like for reheating the crackers?
    Posted by Anonymous july 23th 2021 at 18:56 n° 1

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