Baking & Desserts

Wakame Shortbread Biscuits

Wakame Shortbread Biscuits

This shortbread biscuit recipe includes wakame seaweed which brings a great savoury flavour and range of nutrients. It is a healthier option that traditional shortbread because of the addition of this subtly flavoured seaweed.

Recipe & photo by Allison Pirrie-Mawer

Serves 12

Prep time 15 minutes, cooking time 15 minutes


  • 115g butter
  • 170g plain flour
  • 2 tbsp dried Wakame flakes
  • Kelp Sea Salt and pepper to season


    1. Preheat oven to 180C.
    2. Place all ingredients, except salt and pepper, in a food processor and blitz till the dough starts coming together. Remove from food processor and finally knead together by hand. Roll into a sausage shape and wrap with a compostable plastic or beeswax wrap
    3. Rest in the fridge till chilled.
    4. Remove wrapping and slice discs of approx 1/2 inch thick.
    5. Place on a non stick baking sheet and bake for 15 minutes or until golden brown (a bit longer than sweet shortbread).
    6. Season with kelp salt and cracked pepper as soon as the come out of the oven.

    Serve with cheese!

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