Orkney Beremeal Shortbread with Scottish Seaweed
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Orkney Beremeal Shortbread with Scottish Seaweed

A light and delicate shortbread biscuit made with an ancient 6-row barley grain brought to Britain by the Vikings and a sprinkling of Scottish dulse.
Prep Time5 mins
Cook Time15 mins
Total Time50 mins
Cuisine: Japanese
Servings: 24 biscuits
Author: Elizabeth



  • 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. I use my Optimum ThermoCook and select CHOP 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.
  • 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.