Hand-picked places to eat, stay, shop & cook in the South West

Seaweed biscuits with Cornish yarg

Published on September 11, 2015
Home » Good stuff » Recipes » Baking » Seaweed biscuits with Cornish yarg

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

Seaweed bisuits

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


  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.

Insider’s tip: ‘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.’

Also try

Fika's havrekakor recipe

Give fika a go with Elin Fry of Fika Bristol's recipe for havrekakor oat biscuits. Make this Swedish tradition a part of your day

Edelweiss flower biscuit recipe

Like winter white petals, these delicate little edelweiss flower biscuits add a touch of festive floral elegance