Kate Hamm is the pastry chef for Bao Bao and Lio resturants in Portland, Maine. She recently revealed her recipe for seaweed cookies. These aren’t your traditional sweet cookies, these are soft and savory sablé cookies (sablé is French for sandy). Once the cookie is made it can be topped by a number of items, in this case, caviar.
1/3 cup cake flour
2/3 cup all purpose flour
3 tbls. powdered sugar
1 stick butter
2 tbls. dried and ground seaweed (preferably dulse, wakame, nori, kombu)
Pulse flours, sugar, and powdered seaweed in food processor until well mixed. Add butter and pulse until you have a dough. Roll into a log. Wrap in plastic and refrigerate for 1 -8 hours (the longer the better).
Once the log of dough is solid, slice into coins about 1/8" thick. Brush with water and top with a flake or two of sea salt. Bake in a 350 degree oven for about 10 minutes (edges should be gold).
Once cool, top with creme fraiche, caviar or trout roe, and minced preserved lemon, or other toppings of your choice. :)
Watch the demo below