Rolled Oatcakes with Kombu and Dulse

Rolled Oatcakes with Kombu and Dulse - add to basket Kombu Kelp Seaweed Flakes 30g Tin - add to basket

These fabulously crumbly seaweed-speckled biscuits make the perfect partner to cheese. 

Makes 24 to 28 biscuits
Time 20 mins prep, 15 mins cooking

Oatcakes with seaweed make delicious cheese biscuits due to their subtle salty taste and the natural flavour enhancing powers of seaweed. The original recipe came from The Telegraph, and we've adapted it to work with our Kombu and Dulse.


  • 1½ tbsp Kombu
  • 1 tsp Dulse to season
  • 150g rolled oats
  • 140g plain flour
  • 120g salted butter
  • 60g soft light-brown sugar
  • 4 tbsp full-fat natural yogurt
  • ½ tsp bicarbonate of soda
  • Splash of full-fat milk (if needed)
  • Sea salt to season


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Line two baking-trays with parchment paper and set aside.
  3. Combine the rolled oats, plain flour, brown sugar, bicarbonate of soda, pinch of sea salt and Kombu in a large mixing-bowl.
  4. Dice the cold butter and toss into the oat mixture. Using your fingers, rub the butter into the mixture. This process can be done in a food processor but the oats will be cut up into smaller bits.
  5. Add the yogurt to the butter-enriched oat mixture and fold the mixture with your hands until you have a crumbly dough. If the yogurt is thick, you might add a tablespoon or two of milk.
  6. Transfer the dough to a floured work surface. Roll out to ½ cm thick. Try to work quickly while the dough is sticky. Using a 4cm or 5cm circular cookie cutter, cut out rounds from the dough.
  7. Transfer the biscuits to the prepared tray. Sprinkle the top of each biscuit with Dulse.
  8. Bake for 13 to 15 minutes.
  9. Once cooked, remove the tray from the oven. Transfer the biscuits from their parchment paper to a wire rack to cool completely.
  10. Store at room temperature in an airtight container.

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