Dulse Shortbread from Dan Ashmore
Huge thanks to Chef Dan Ashmore for this brilliant recipe, served in the historic Pompadour restaurant at Waldorf Astoria, The Caledonian Hotel, Edinburgh.
Makes 6 small thin rolls | Easy
500g Butter, room temperature
25g Dulse Flakes
686g Plain Flour
Preheat the oven to 150°c (fan off ideally).
Beat the butter, sugar, salt and seaweed for ten minutes. Add in two tablespoons of flour at a time until fully incorporated.
Divide into 6 even rolls and wrap with clingfilm to chill. Slice into even rounds and place onto baking paper or a non stick tray.
Cook for 15 minutes and sprinkle with sugar once cooked.