Wakame Shortbread Biscuit RecipeCourse: SnacksDifficulty: Easy
This wakame shortbread biscuit recipe includes wakame seaweed which brings a great savoury flavour and range of nutrients. It is a healthier option that traditional shortbread because of the addition of this subtly flavoured seaweed.
Recipe & photo by Allison Pirrie-Mawer, Head-Chef & Tutor at the Gourmet Gannet
170g plain flour
2 tbsp dried Wakame fronds
Salt and pepper to season
- 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.