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.
11,7343.9/5 for 32 ratings
Last modified on: November 8th 2017
For 60 pieces, you will need:
- 1
13.7 oz flour - 2
0.4 oz butter - 3
3.5 oz milk - 4
5.3 oz Pesto - 5
1 teaspoon fine (or table) salt - 6
1.1 oz Parmigiano reggiano (Parmesan) (optional)
How long does it take?
Time required for this recipe:
Keeping: A few days in an airtight tin.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 1 hour | 20 min. | 1 hour 41 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: 3.5 oz milk, 13.7 oz flour, 0.4 oz butter, 5.3 oz 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.
After refrigerating, 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.
Nutritional information
How much will it cost?
- For 60 pieces : 4.59 €
- Per piece : 0.08 €
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Bechamel sauce, Brioche dough, Sesame cookies, Shortcrust pastry (pâte brisée), Franche-Comté sticks, ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Olive and pesto bread, Fried egg in bread, Tomato feuilleté with pesto, Loaf for "les filles'", Italian toast, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Gougères, Crackers, How to heat milk without it catching on the bottom of the pan, Nantes Tourton, Muffin dough, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Turban of sole with langoustines, Chocolate eclairs, Salmon "en papillote" with small vegetables, Fish "à la Bordelaise", ... All |
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