Orkney Beremeal Shortbread Biscuits with Dulse
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
- Preheat oven to 180C / 160C fan and line a baking tray with a silicone baking mat or baking paper.
- Cream the butter and sugar together until light and fluffy.
- Add the remaining ingredients and combine thoroughly.
- 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.
- Lightly dust your work surface with some beremeal flour and roll out the dough (it will still be fairly soft) to a 4mm thickness.
- 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.
- Bake for 12-15 minutes until lightly golden.
- 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.