Sea biscuits

Sea biscuits

By
From
Mark Hix On Baking
Makes
20
Photographer
Jason Lowe

These are perfect biscuits to nibble with drinks or to serve with cheese. They also make a great canapé base for something fishy like smoked salmon, fish tartare or pâté.

Ingredients

Quantity Ingredient
2 sheets nori seaweed
320g plain flour, plus extra for dusting
200g unsalted butter, chilled and diced
1 tablespoon cornish sea salt
1 teaspoon freshly ground black pepper
1 teaspoon caster sugar
2 tablespoons chives, chopped
or 2 tablespoons garlic chives, chopped
1-2 tablespoons water

Method

  1. Crumble the seaweed in your hands or briefly give it a whiz in a food processor until sugar-like in consistency.
  2. Put the flour, butter, two-thirds of the salt, black pepper and sugar into a bowl and rub between your fingers to a breadcrumb-like consistency. Add the seaweed and chives and mix together well, then slowly add the water to form a smooth dough.
  3. Roll the dough out onto a lightly floured surface to about 5 mm thick. Cut into 5 cm squares. Lay on a non-stick or lightly greased baking tray a couple of centimetres apart, transfer to the refrigerator and leave to chill for 2–3 hours.
  4. Preheat the oven to 180°C.
  5. Sprinkle the biscuits generously with the remaining sea salt and bake for 20–25 minutes, or until golden. Transfer to a wire rack to cool and store in an airtight container for up to a week.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again