Shortbread cookies with seaweed and sweet clover

Ingredients

• 625 ml (2 ½ cups) all-purpose flour
• 60 ml (¼ cup) corn starch
• 5 ml (1 tsp) baking powder
• 1 pinch salt
• 180 ml (¾ cup) soft unsalted butter
• 250 ml (1 cup) sugar
• 5 ml (1 tsp) sweet clover powder or vanilla extract
• 5 ml (1 tsp) seaweed flakes of your choice
• 2 eggs

Preparation

• In a bowl, mix the flour, corn starch, baking powder and salt.
• In another bowl, cream the butter with sugar and sweet clover powder with a hand mixer. Beat for approximately 3 minutes.
• Add the eggs, one at a time, and continue beating until the mixture is homogeneous.
• Incorporate the dry ingredients on low speed or with a wooden spoon.
• Remove the dough from the bowl and form two dough balls (by hand).
• Cover with plastic wrap and refrigerate for approx. 1 hour.
• Place the grate in the middle of the oven. Pre-heat oven to 190°C (375°F).
• Line one or two cookie sheets with parchment paper or a silicone mat.
• Cook in four batches to prevent the cookies from sticking together.
• Flour the surface of your work area and roll out the dough to a thickness of approx. 3 to 5 mm (⅛ to ¼ inch).
• Cut out the cookies using the cookie cutter of your choice.
• Arrange the cookies on the baking sheet and bake one sheet at a time for 8 to 10 minutes or until the edges of the cookies turn a light golden brown.
• Wait until the cookies have completely cooled down before garnishing or decorating.