Sea biscuits

A biscuit to celebrate the famous racehorse as well as the new sea salt. These are perfect nibbles with drinks or to serve with cheese.

335g plain flour
300g unsalted butter, chilled and diced
1tbsp Cornish sea salt
1tsp freshly ground black pepper
2 sheets of nori seaweed
1-2tbsp water to mix

Crumble the seaweed in your hands or briefly give it a whizz in a food processor.

Put the flour, butter, two-thirds of the salt and black pepper into a bowl and rub between your fingers to a crumb-like consistency. You can do this in a food processor if you wish. Fold in the seaweed, then slowly add the water to form a smooth dough.

Transfer to a lightly floured table and roll the mixture into a cylinder about 4cm wide. You can roll it smaller for mini biscuits. Clingfilm the roll tightly and refrigerate for 2-3 hours.

Pre-heat the oven to 180C/gas mark 4. Cut the cylinder into about 5mm slices and lay on a non-stick or lightly greased baking tray a couple of centimetres apart. Sprinkle generously with the sea salt and bake for 20-25 minutes or until golden. Transfer to a wire rack to cool and store in an airtight container for up to a week.