Seaweed Shortbread

It may seem odd to put seaweed in biscuits, but trust me, the mix of savoury, slightly briny, sweet and buttery somehow works and is used in many Asian sweets. The type of seaweed to look for is kimjaban. Generally used as a topping for rice or noodles, it’s seasoned (usually with sesame oil, sugar and salt), roasted and shredded or crumbled. To finely crush them, put the kimjaban in a plastic bag and roll them with a rolling pin. If you have sheets of seasoned roasted seaweed