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Wakame Shortbread Biscuits

shortbread recipe
recipe & photo by Allison Pirrie-Mawer, Head-Chef & Tutor at the Gourmet Gannet, a boutique Auckland-based cooking school.

Try this savoury wakame shortbread biscuit, you’ll love the colour & the crunch!

INGREDIENTS:

4oz butter
6oz plain flour
2 tbsp dried Wakame fronds
Salt and pepper to season

/one_half]

METHOD:

Preheat oven to 180C. Place all ingredients, except salt and pepper, in a food processor and blitz till the dough starts coming together. Remove from food processor and finally knead together by hand. Roll into a sausage shape and wrap with plastic wrap. Once wrapped in plastic food wrap it is easier to roll into the cylinder shape. Rest in the fridge till chilled.

Remove wrapping and slice disc of approx 1/2 inch thick. Place on a non stick baking sheet and bake for 15 minutes or until golden brown( bit longer than sweet shortbread).

Season with kelp salt and cracked pepper as soon as the come out of the oven.

Wakame Seaweed – Farmed – 25g

What is Wakame seaweed? Wakame, a ‘brown seaweed’, is one of the sweeter seaweeds and is is easily recognized as...

Wakame Seaweed – Farmed – 250g

What is Wakame seaweed? Wakame, a ‘brown seaweed’, is one of the sweeter seaweeds and is is easily recognized as...
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