North Ronaldsay Inspired Shortbread
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Created by Tasting Scotland, this delicious savoury shortbread was inspired by Slow Food's 'Forgotten Foods.'
Time 80 mins prep, 10 mins baking
Tasting Scotland told us,
"We're always inspired by the way the terroir of Scotland’s regions manifests through food. This recipe gives a nod to another at-risk food, North Ronaldsay sheep. Reared on North Ronaldsay, the northernmost inhabited Orkney 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!"
- 4 tbsp Dulse
- 340g butter
- 100g sugar
- 275g Beremeal flour
- 165g plain flour
- 3 tbsp chopped fresh rosemary
- ¼ pinch of salt
- Cream the butter and sugar together until light and fluffy.
- Stir in both flours, salt, rosemary and Dulse, keeping a little back to sprinkle on the top, and mix into a smooth paste. The mixture will be soft, so cover and refrigerate it for 1 hour.
- Heat the oven to 190C. Line a baking tray with parchment.
- Gently roll out the dough 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 Dulse.
- Bake in the oven for 10-15 minutes or until a pale golden brown colour. Cool on a wire rack and store in airtight container at room temperature.