Seaweed speckled biscuits to eat with cheddar. Oatcakes with seaweed make for delicious cheese biscuits due to their subtle salty taste and natural flavour enhancing powers.The original recipe came from The Telegraph which we have adapted so it works with our seaweeds Kombu and Dulse.
Ingredients - Makes 24 to 28 biscuits
1½ tbsp Kombu
150g rolled oats
140g plain flour
60g soft light-brown sugar
½ tsp bicarbonate of soda
120g salted butter
4 tbsp full-fat natural yogurt
splash of full-fat milk (if needed)
sprinkling of sea salt and Dulse
Preheat the oven to 180°C/350°F/gas mark 4.
Line two baking-trays with parchment paper and set aside.
Combine the rolled oats, plain flour, brown sugar, bicarbonate of soda, pinch of sea salt and approx 1½ tbsp Kombu in a large mixing-bowl.
Dice the cold butter and toss into the oat mixture. Using your fingers, rub the butter into the mixture. This process can be done in a food processor but the oats will be cut up into smaller bits.
Add the yogurt to the butter-enriched oat mixture and fold the mixture with your hands until you have a crumbly dough. If the yogurt is thick, you might add a tablespoon or two of milk.
Transfer the dough to a floured work surface. Roll out to ½cm thick. Try to work quickly while the dough is sticky. Using a 4cm or 5cm circular cookie cutter, cut out rounds from the dough. Transfer the biscuits to the prepared tray. Sprinkle the top of each biscuit with Dulse.
Bake for 13 to 15 minutes. Once cooked, remove the tray from the oven. Transfer the biscuits on their parchment paper to a wire rack to cool completely. Store at room temperature in an airtight container.
Browse more healthy & delicious Mara recipes