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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
4.05 €
60 pieces
6 IngredientsLast 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.
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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 | 130 RDI=40 % | 260 RDI=20 % | 400 RDI=50 % | 1,850 RDI=70 % | 7,760 RDI: 70 % |
| Per 100 g | 30 RDI=7 % | 50 RDI=3 % | 80 RDI=9 % | 360 RDI=10 % | 1,500 RDI: 10 % |
| Per piece | 2 RDI=1 % | 4 RDI=0 % | 6 RDI=1 % | 30 RDI=1 % | 130 RDI: 1 % |
How much will it cost?
- For 60 pieces : 4.05 €
- Per piece : 0.10 €
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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: Viennese Shortbread, Croustipatates, Fougasse with bacon and Comté, Cantucci di Prato, Chester, ... See them all 211
Pesto
You can get more informations, or check-out other recipes which use it, for example: Thin cherry tomato and pesto tart, Italian toast, New peas with pesto, Farfalle with green asparagus, Spinach and Mushrooms with Pesto, ... See them all 16
Milk
Like these other recipes: Mouna, Almond tuiles, Confectioner's custard (Crème pâtissière, or French pastry cream), Chocolate-verbena cream, Sardine and potato gratin, ... See them all 65
Butter
Like these other recipes: Chard and potato gratin, Fillet of pollack cooked in two stages, Nanou's apple and almond cake, Lobster Thermidor, Polenta with spinach and soft-poached egg, ... See them all 492
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The 2 comments already posted on this recipe
But now fixed, thanks for warning me.