seaweed crackers

styling by Catrine Kelty | photo by Keller + Keller

These crisp, buttery crackers are perfect for snacking and a great introduction to seaweed flavors. They have a subtle hint of seaweed from the nori while the seeds provide just a little crunch. Be warned, these are really quite addictive.

1 1/2 cups all-purpose or spelt flour, plus extra for dusting
2 tablespoons rye flour
1 teaspoon sugar
1/2 teaspoon salt
2 1/2 tablespoons butter, cut into cubes
1/2 cup plus 2 tablespoons milk
Cooking spray, for greasing
1/2-1 cup finely ground seaweed (nori, wakame, dulse, or kelp)
1-2 tablespoons sesame seeds or fennel seeds

  1. In a medium bowl, combine flours, sugar, and salt. Add butter and, using your fingers, rub butter into mixture until it resembles coarse breadcrumbs. Add milk and stir together. Knead dough until it comes together. Wrap in plastic wrap and refrigerate for 2 hours.
  2. Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray and set aside.
  3. Lightly flour a large work surface. Remove dough and cut into 4 equal-sized portions. Lightly press down one portion of dough so that it’s flattened. Sprinkle top of dough generously with some ground seaweed and sesame seeds. Gently press into dough, making sure they adhere. Dust a rolling pin with flour and slowly roll out dough until about 1/8-inch thick. Cut dough into 2-inch squares and carefully place on prepared baking sheet (you can press in more ground seaweed or seeds now, if necessary, to fill in any big gaps). Continue with remaining portions of dough. Bake for approximately 15 minutes, until lightly golden brown, checking crackers after 10 minutes and removing them individually as they brown. Transfer each cracker to a wire rack to cool completely.

Makes approximately 5 dozen crackers.