Seaweed butter on crackers

beurre crackers


4 people


25 minutes


20 minutes



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


Let the butter sit at room temperature.
Mix the butter with the seaweed blend and chopped shallot.
Use cling film to shape the butter into a long roll.
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.