Seaweed Shortbread

These sweet and savory shortbread cookies get a pleasant brininess from roasted, seasoned seaweed, a common ingredient in Asian sweets.

  • Active:
  • Total Time:
  • Servings: Makes about 30 cookies

Related Video

More Videos
Frozen Whipped Cream


  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 cup rice flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup plus 3 tablespoons seasoned roasted seaweed (kimjaban, see Note)
  • 2 sticks unsalted butter, softened
  • 1/2 cup superfine sugar, plus more for sprinkling
  • 1 large egg beaten with 1 teaspoon water
  • Flaky sea salt, for sprinkling

How to make this recipe

  1. Preheat the oven to 300°. Grease a 9-inch-square baking pan and line with parchment paper, leaving a few inches 
of overhang at 2 ends. Line a rimmed baking sheet with parchment paper.

  2. In a medium bowl, whisk the 2 flours with the kosher salt. Place the seaweed in a small resealable plastic bag and lightly crush with a rolling pin. Whisk 1/2 cup of the crushed seaweed into the dry ingredients.

  3. In a large bowl, using a hand mixer, beat the butter at moderately high speed until light and fluffy, about 2 minutes. Add the 1/2 cup of sugar and beat until the mixture is smooth and pale yellow, scraping down the side of the bowl as needed, about 2 minutes more. Beat in the dry ingredients; the mixture will resemble wet sand and hold together when pressed. Transfer the dough to the prepared pan and pat into an even layer. Bake for about 1 hour and 20 minutes, or until the shortbread is a light golden brown. Let cool on a rack for 5 minutes.

  4. Using the parchment overhang, transfer the shortbread to a work surface. Brush the top with the egg wash and sprinkle with sugar, flaky sea salt and the remaining 3 tablespoons of crushed seaweed. Cut the shortbread square into thirds, then slice crosswise into 3/4-inch-wide cookies. Transfer to the prepared baking sheet and bake until golden brown on top, about 10 minutes. Transfer the cookies to a rack and 
let cool completely before serving.

Make Ahead

The cookies can be stored in an airtight container for up to 1 week.


Kimjaban, a crumbled seaweed snack seasoned with sesame oil, salt and sugar, is available at Asian grocery stores and on You can also use sheets of seasoned roasted seaweed.

Contributed By Published July 2016

1077237 recipes/seaweed-shortbread 2016-06-10T13:03:45+00:00 Judy Joo asian|vegetarian| july-2016 recipes,seaweed-shortbread 1077237

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5