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.
16,5253.9/5 for 32 ratings
Grade this recipe: Last modified on: November 8th 2017
For 60 pieces, you will need:
- 0
1 2⁄3 cup flour - 1
1 tablespoon butter - 2
½ cup milk - 3
2⁄3 cup Pesto - 4
1 teaspoon fine (or table) salt - 5
2 tablespoons Parmigiano reggiano (Parmesan) (optional)
How long does it take?
Time required for this recipe:
| 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?
Keeping:
A few days in an airtight tin.Step by step recipe
Stage 1 - 5 min.
Put into a food-mixer bowl: ½ cup milk, 1 2⁄3 cup flour, 1 tablespoon butter, 2⁄3 cup 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,856 Kcal or 7,771 Kj | 56 gr | 201 gr | 92 gr |
| 93 % | 22 % | 19 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 339 Kcal or 1,419 Kj | 10 gr | 37 gr | 17 gr |
| 17 % | 4 % | 3 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 31 Kcal or 130 Kj | 1 gr | 3 gr | 2 gr |
| 2 % | <1 % | <1 % | <1 % |
How much will it cost?
- For 60 pieces : 4.59 €
- Per piece : 0.08 €
Note : These prices are only approximate.
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: Saucipain, Pistachio madeleines, Chocolate madeleines, Fougasse with bacon and Comté, Chocolate rolls (petits pains), ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Olive and pesto bread, Fried egg in bread, Pasta with pesto and preserved tomatoes, Genoese croque-monsieur, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Buckwheat pancakes, Hamburger buns, Liège waffles, Alsatian apple tart, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Gratin of chicken with rice and sautéed mushrooms, Breton Pie, Mouna, Steak burger topped with egg, Koulibiak in pie dish, ... All |
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