Dulse Shortbread from Dan Ashmore

Dulse Shortbread from Dan Ashmore Dulse Seaweed Flakes 30g Pouch - add to basket

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
250g Sugar
6g Salt
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.

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