Seaweed butter on crackers
Serves
4 people
PREPARATION TIME
25 minutes
COOKING TIME
20 minutes
DIFFICULTY
INGREDIENTS
100 g Isigny PDO Butter
3 pinches of dried seaweed (wakame, dulse, nori, sea lettuce)
1/2 shallot, finely chopped
Cracker ingredients
100 g seed blend (linseed, poppy seed, sesame seed)
150 g wholemeal flour
1 tsp baking powder
1 tsp salt
50 ml olive oil
50 ml water
METHOD
Let the butter sit at room temperature.
Mix the butter with the seaweed blend and chopped shallot.
Mix the butter with the seaweed blend and chopped shallot.
Refrigerate for 4 hours.
Method: Crackers
Combine all the ingredients in a mixing bowl.
Mix together until well combined.
Roll out to a thickness of 2 mm.
Use a 5 cm round cookie cutter to cut out circles.
Preheat the oven to 180°C.
Place the circles on a baking sheet.
Bake for 20 minutes.
After baking, leave the crackers to cool completely, then top each with a small disc of seaweed butter.
