This was recipe was made by Tasting Scotland, who were inspired by Slow Food's "Forgotten Foods" from Scotland to create this delicious savoury shortbread.
"Always being inspired by the way the terroir of Scotland’s regions manifests through food, this recipe gives a nod (simply via the inclusion of fresh rosemary) to another at risk food, North Ronaldsay sheep. Reared on North Ronaldsay, the northernmost inhabited island, the sheep freely forage on the seaweed along the coastline. This produces something rather special by way of tenderness and flavour in the lamb or mutton and like this shortbread it is well worthy of a try!"
275g Beremeal flour
165g plain flour
4 tbsp. Dulse seaweed (dried)
3 tbsp. chopped rosemary (fresh)
¼ pinch of salt
(Making approximately 36 biscuits depending on size).
- Cream the butter and sugar together until light and fluffy.
- Stir in both flours, salt, rosemary and dulse (keep a little back to sprinkle on the top) and mix to a smooth paste. The mixture will be soft so cover and refrigerate it for 1 hour.
- Heat the oven to 190 deg C/375 deg F/Gas 5. Line the baking tray with parchment.
- Gently roll out until the paste is 1cm thick (or 6mm for thin shortbread).
- Cut into rounds or fingers and place onto the baking tray. Sprinkle with the remaining
- Bake in the oven for 10 – 15 minutes or until a pale golden-brown colour. Cool on a wire rack. Store in airtight container at room temperature.