Seaweed Shortbread - flour

Method

• 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.
• 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.
• 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.
• 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.