Seaweed shortbread

By JP McMahon
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  • 300 grams flour
  • 200 grams butter
  • 100 grams sugar, plus a little extra for dusting
  • 2 teaspoons milled sea truffle
  • 25 grams icing sugar, for dusting
  • Sea salt


  1. Preheat the oven at 190˚C.
  2. Cream the butter and sugar together.
  3. Sieve the flour and the seaweed and add a pinch of salt.
  4. Add the flour into the mixture and continue to mix until a dough forms.
  5. Roll out the dough on a flour surface and cut into rectangular biscuits. Prick the top with a fork and dust with some sugar.
  6. Rest the biscuits in the fridge for 20 minutes.
  7. Bake for 20 minutes or until pale-golden brown.
  8. Rest on a wire rack until cool and then dust with some icing sugar.


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