Orkney Beremeal Shortbread Biscuits with Mara Dulse
Shetland resident and food blogger Elizabeth who writes the blog Elizabeth's Kitchen Diary 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. Elizabeth has not used lots of dulse in this recipe, but just enough to season and make the shortbreads look pretty with flecks of purple dulse.
To read the full blog post by Elizabeth featuring this delicious recipe as well as a rather amusing account of what it is like to have a spot of car trouble on the remote island of Shetland head to www.elizabethskitchendiary.co.uk.
Ingredients:
175g unsalted butter
80g caster sugar
175g beremeal flour (Elizabeth used Barony Mills)
50g cornflour
1tsp Mara Dulse Flakes
Method:
Preheat oven to 180 C / 160 C fan and line a baking tray with a silicone baking mat or baking paper.
Cream the butter and sugar together until light and fluffy. Elizabeth uses an Optimum ThermoCook to mix on the CHOP setting for 60 seconds.
Add the remaining ingredients and combine thoroughly. If using the ThermoCook select CHOP for a further 60 seconds
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.
If you would like to contribute a recipe you've discovered using Mara seaweed then please email , facebook or tweet .
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.
If you would like to contribute a recipe you've discovered using Mara seaweed then please email , facebook or tweet .
