This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
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: 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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 25 g RDI=40 % | 49 g RDI=19 % | 77 g RDI=107 % | 358 kcal RDI=18 % | 1,500 kJ RDI=18 % |
| Per piece | 2 g RDI=3 % | 4 g RDI=2 % | 6 g RDI=9 % | 30 kcal RDI=2 % | 129 kJ RDI=2 % |
| Whole recipe | 134 g RDI=206 % | 255 g RDI=96 % | 402 g RDI=552 % | 1,852 kcal RDI=93 % | 7,757 kJ RDI=93 % |
How much will it cost?
For 60 pieces
4.05 €
Per piece
0.10 €
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: Old style briochePrune FarBoeuf (beef) bourguignonMuffin doughLangoustine sabayon tart See them all 214 (214)
Pesto
You can get more informations, or check-out other recipes which use it, for example: Italian toastZucchini and tomato tartines au gratinThin cherry tomato and pesto tartFarfalle with green asparagusItalian-style gourmands peas See them all 16 (16)
Milk
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe
But now fixed, thanks for warning me.