Seaweed biscuits with Cornish yarg
We're big fans of the current seaweed trend, we're even bigger fans of these seaweed and cheese biscuits from Trewithen Dairy
A twist on the cheesey biscuit, these savoury bakes from Trewithen Dairy are delicious with a dollop of red onion chutney
Makes 24 biscuits
- Trewithen salted butter 100g, chilled and cubed
- Plain flour 100g
- Cornish yarg 50g, grated
- Parmesan 50g, grated
- Sea salad 5g
- Put all the ingredients into a food processor and pulse until the mixture starts to form a dough.
- Turn out the mixture onto a floured surface and knead together.
- Roll the mixture into a sausage shape, wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180 degrees.
- Cut the chilled biscuit mixture into 1cm rounds and put on a greased baking sheet with a few centimetres’ distance between them to allow them to spread as they cook.
- Bake for 12-15 minutes or until they are golden on the edges.
You will need
- Trewithen salted butter 100g, chilled and cubed
- Plain flour 100g
- Cornish yarg 50g, grated
- Parmesan 50g, grated
- Sea salad 5g
Method
- Put all the ingredients into a food processor and pulse until the mixture starts to form a dough.
- Turn out the mixture onto a floured surface and knead together.
- Roll the mixture into a sausage shape, wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180 degrees.
- Cut the chilled biscuit mixture into 1cm rounds and put on a greased baking sheet with a few centimetres’ distance between them to allow them to spread as they cook.
- Bake for 12-15 minutes or until they are golden on the edges.
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