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50g grated parmesan
2 tbsp poppy seeds
10 nori sheets/dried seaweed sheets
100g oat flour
100g spelt flour
25g chilled ripe avocado
3 whisked eggs
Furikake for topping
Pinch of sea salt for seasoning
Rub the butter and avocado into the flour until the mix starts to resemble breadcrumbs. Now add the seaweed and other ingredients. The dough should now start to come together. Knead it slightly to bring it fully together. Roll the dough out into small balls and then press into each small ball carefully to shape into biscuits.
Line a baking tray with baking paper and place the biscuits onto the tray. Chill in the fridge for 20 minutes before baking.
Preheat the oven to 375°F/180°C/Gas 4 and then bake the biscuits for 12 minutes on the middle shelf until slightly golden brown on the top. Cool on a wire rack. Enjoy!