Beremeal Shortbread Biscuits with Scottish Seaweed
These melt-in-your-mouth beremeal shortbread biscuits combine stone ground beremeal with a sprinkling of Scottish seaweed.
Servings: 24 biscuits
Calories: 98kcal
Equipment
- 1 round cutter
Ingredients
- 175 grams butter cold
- 80 grams caster sugar plus extra to dust
- 175 grams beremeal flour I used Barony Mills
- 50 grams cornflour
- 1 tsp dried dulse flakes
Instructions
- Preheat oven to 180 C / 160 C fan and line a baking tray with a silicone baking mat or baking paper.
- Cream 175 grams butter and 80 grams caster sugar together until light and fluffy.
- Add 175 grams beremeal flour, 50 grams cornflour and 1 tsp dried dulse flakesand 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 four mm thickness.
- Cut with a round cutter and place on your prepared baking tray and 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 as soon as they come out of the oven and leave to cool a few minutes on the baking tray before transferring to a wire rack to cool completely.
Nutrition
Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 47mg | Potassium: 24mg | Fiber: 1g | Sugar: 3g | Vitamin A: 182IU | Calcium: 4mg | Iron: 0.2mg