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Spice up your cookies with seaweed

Kate Hamm is the pastry chef for Bao Bao and Lio in Portland; she uses seaweed in this recipe to make the base of a cookie.

PORTLAND, Maine — Ingredients

1/3 cup cake flour

2/3 cup all purpose flour

3 tbls. powdered sugar

1 stick butter, chilled and cubed

2 tbls. powdered seaweed (wakame, nori, kombu for example)

sea salt for baking

Pulse flours, sugar, and powdered seaweed in food processor until combined. Add butter and pulse until you have a cohesibe dough. Roll into a log. Wrap in plastic and refrigerate for at least one hour (best overnight).

Once the log of dough is solid, slice into coins 1/8" thick. Spray or brush with water and top with a flake or two of sea salt. Bake in a 350 degree oven for around 10 minutes, or until edges are light golden.

Once cool, top with creme fraiche, caviar or trout roe, and minced preserved lemon, or other toppings of your choice.