Crispbread with seaweed and butter
Crispbread with seaweed
1 carrot (70 g) |
Grate the carrot and combine with the rest of the ingredients. Divide the dough in half, and roll each half into a square the size of the baking paper. After the dough is rolled out cut each square into 20 pieces. Heat the oven to 170°C (warm air), and bake both squares at the same time for 25 min. or until the crispbreads are crispy. |
Seaweed butter
250 g (1 cup) of butter (soft) |
Combine all the ingredients. |
TARI and Húsarhaldsskúli Føroya have collaborated in the project From spore to dinner plate, which is funded by the Faroese Research Council. Through the collaboration Jóhanna á Tjaldrafløtti, Director of Húsarhaldsskúla Føroya, has developed the recipes for Crispbread with seaweed and Seaweed butter.