Orkney Beremeal Shortbread Biscuits with Dulse

Orkney Beremeal Shortbread Biscuits with Dulse Dulse Seaweed Flakes 30g Pouch - add to basket

Create the perfect tea accompaniment with these traditional, nutty Scottish biscuits with a Dulse finish.

Makes 24 biscuits
Time 5 mins prep, 15 mins cooking

Shetland resident and food blogger Elizabeth has come up with a traditional shortbread recipe incorporating our Dulse seaweed flakes. To make the shortbread, she uses a flour called beremeal, which is made from an ancient strain of barley called bere that grows in the north of Scotland.

Beremeal has a distinctive nutty flavour that works really well in shortbread and biscuits, and Dulse provides a complementary seasoning. The flecks of purple make the shortbread look pretty too!


  • 2 tsp Dulse
  • 175g beremeal flour (Elizabeth used Barony Mills)
  • 175g unsalted butter
  • 80g caster sugar 
  • 50g cornflour


  1. Preheat oven to 180C / 160C fan and line a baking tray with a silicone baking mat or baking paper.
  2. Cream the butter and sugar together until light and fluffy. 
  3. Add the remaining ingredients and combine thoroughly. 
  4. Using your hands, knead the dough lightly and form into two flat discs. Wrap in cling film and place in the refrigerator to chill for 30 minutes.
  5. Lightly dust your work surface with some beremeal flour and roll out the dough (it will still be fairly soft) to a 4mm thickness.
  6. Cut with a round cutter and place on your prepared baking tray. Using the tines of a fork poke a few holes in the top of each biscuit.
  7. Bake for 12-15 minutes until lightly golden.
  8. Dust with extra caster sugar and Dulse as soon as they come out of the oven, then leave to cool for a few minutes on the baking tray, before transferring to a wire rack to cool completely.

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