Baked Parmesan and Sundried Tomato Pesto Crackers
Baked Whole Wheat Crackers made with Sundried Tomatoes Pesto and Parmesan Cheese.
Ingredients
- 1 Cup Whole Wheat Flour/All-Purpose Flour
- 1 Tbsp Sun-dried Tomato Pesto
- 1/4 Cup Butter
- 1/4 Tsp Nigella Seeds/Kalonji Caraway, Poppy or Sesame Seeds can be used
- 10-20 ml Water For kneading the dough
- Fresh herbs like Rosemary, Thyme A sprig, for adding to the dough
Instructions
- 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.
Notes
- 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.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!