Cheese & Herby Seaweed Butter Cookies

Posted by Naomi Tustin on

Cheese & Herby Seaweed  Butter Cookies


160g grated strong cheddar cheese 110g butter, softened

1 teaspoon The Seaweed Food Co. Seaweed Salt or Chilli Seaweed Salt

 Pinch cayenne pepper (optional - Chilli Salt can be used instead)

1/4 tsp freshly ground black pepper

1 tsp The Seaweed Food Co. Herby Seaweed Seasoning

200g plain flour



  1. Beat the cheese and butter together until fluffy, about 3 minutes. 
  2. Mix in the Seaweed Salt, cayenne, black pepper and  Herby Seaweed Seasoning. 
  3. Add the flour 50g at a time, stirring after each addition until the ingredients are well combined and a dough forms. 
  4. Shape the dough into two logs, about 2.5cm round. Wrap in greaseproof paper or cling film. Twist the ends and refrigerate for 30 minutes.
  5. Preheat oven to 190 degrees. Line baking sheets with greaseproof paper.
  6. Cut the log into half a cm thick slices and place on the prepared sheet.
  7. Bake until light golden brown, about 15 minutes. Transfer to a cooling rack to cool completely. 
  8. The crackers will keep in an airtight container for up to 1 week.

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