Baked Parmesan and Sundried Tomato Pesto Crackers
Baked Whole Wheat Crackers made with Sundried Tomatoes Pesto and Parmesan Cheese.
Dough Refrigeration Time
baking, baking without eggs, Eggless Crackers
Whole Wheat Flour/All-Purpose Flour
Sun-dried Tomato Pesto
Caraway, Poppy or Sesame Seeds can be used
For kneading the dough
Fresh herbs like Rosemary, Thyme
A sprig, for adding to the dough
Pre-heat oven to 400 F or 200 C.
Combine all the ingredients together except water and mix.
Knead to a soft dough using water as required. Cover and keep it for few minutes.
Roll out the dough using a rolling pin, into the required thickness around 3mm or as per the thickness required.
Using a cookie cutter, cut out the portions of dough. I used a 7cm round cookie cutter and got around 18 pieces. Re-roll the dough if required.
Line the cutouts on a dusted baking tray and refrigerate for at least 15 minutes.
Bake in the preheated oven for 10-12 minutes.
Check for doneness after 10 minutes. Crackers will turn golden brown. Cool on the wire rack and store in an air-tight container. Stays good for 10-15 days.
Any hard cheese blend will also work fine in the crackers.
I used Nigella seeds, caraway(ajwain), poppy seeds(khus-khus), sesame seeds(til) any of these can be used in the recipe.
Brushing the crackers with milk wash will give a nice shine to the baked crackers.
Thyme, Rosemary or oregano or dried herbs can be used in the recipe for added flavor.
Baking time will vary with the thickness and the size of the crackers. Check the oven after 10 mins.