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Wakame Shortbread Biscuit Recipe

Wakame Shortbread Biscuit Recipe

Wakame Shortbread Biscuit Recipe

Course: SnacksDifficulty: Easy


Prep time


Cooking time



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


  • 115g butter

  • 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.

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