Seaweed butter on crackers
100 g Isigny PDO Butter
3 pinches of dried seaweed (wakame, dulse, nori, sea lettuce)
1/2 shallot, finely chopped
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
Mix the butter with the seaweed blend and chopped shallot.
Refrigerate for 4 hours.
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.