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
Seaweed bisuits

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

Makes    24 biscuits

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  • Trewithen salted butter 100g, chilled and cubed
  • Plain flour 100g
  • Cornish yarg 50g, grated
  • Parmesan 50g, grated
  • Sea salad 5g
  1. Put all the ingredients into a food processor and pulse until the mixture starts to form a dough.
  2. Turn out the mixture onto a floured surface and knead together.
  3. Roll the mixture into a sausage shape, wrap in cling film and chill for 30 minutes.
  4. Preheat the oven to 180 degrees.
  5. 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.
  6. 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

  1. Put all the ingredients into a food processor and pulse until the mixture starts to form a dough.
  2. Turn out the mixture onto a floured surface and knead together.
  3. Roll the mixture into a sausage shape, wrap in cling film and chill for 30 minutes.
  4. Preheat the oven to 180 degrees.
  5. 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.
  6. Bake for 12-15 minutes or until they are golden on the edges.
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Churchill

'When you are making the biscuits it's important to use really cold butter so it doesn't melt too quickly when you roll them'

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Churchill

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Churchill

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