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.

Baking

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

Added on September 11, 2015

A twist on the cheesey biscuit, these savoury bakes from Trewithen Dairy are delicious with a dollop of red onion chutney

Makes 24 biscuits

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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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.