Seaweed Shortbread

• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 cup rice flour
• 1/2 teaspoon kosher salt
• 1/2 cup plus 3 tablespoons seasoned roasted seaweed (kimjaban, see Note)
• 2 sticks unsalted butter, softened
• 1/2 cup superfine sugar, plus more for sprinkling
• 1 large egg beaten with 1 teaspoon water
• Flaky sea salt, for sprinkling

1. Preheat the oven to 300.
2. Grease a 9-inch-square baking pan and line with parchment paper, leaving a few inches of overhang at 2 ends.
3. Line a rimmed baking sheet with parchment paper.
4. In a medium bowl, whisk the 2 flours with the kosher salt.
5. Place the seaweed in a small resealable plastic bag and lightly crush with a rolling pin.
6. Whisk 1/2 cup of the crushed seaweed into the dry ingredients.
7. In a large bowl, using a hand mixer, beat the butter at moderately high speed until light and fluffy, about 2 minutes.
8. 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.
9. Beat in the dry ingredients; the mixture will resemble wet sand and hold together when pressed.
10. Transfer the dough to the prepared pan and pat into an even layer.
11. Bake for about 1 hour and 20 minutes, or until the shortbread is a light golden brown.
12. Let cool on a rack for 5 minutes.
13. Using the parchment overhang, transfer the shortbread to a work surface.
14. Brush the top with the egg wash and sprinkle with sugar, flaky sea salt and the remaining 3 tablespoons of crushed seaweed.
15. Cut the shortbread square into thirds, then slice crosswise into 3/4-inch-wide cookies.
16. Transfer to the prepared baking sheet and bake until golden brown on top, about 10 minutes.
17. Transfer the cookies to a rack and let cool completely before serving.

flour, rice flour, kosher salt, butter, sugar, egg, salt

Taken from www.foodandwine.com/recipes/seaweed-shortbread (may not work)