Brittany shortbread with seaweed

Breton shortbread: an iconic biscuit made with salted butter

Breton shortbread (also known as palet breton when it is thick enough) is an emblematic pastry speciality from Brittany. It is traditionally made with semi-salted butter, egg yolk and flour, which gives it its sandy texture and characteristic rich flavour.

Introduced into Breton homes at the beginning of the XXᵉ century in the form of commercial biscuits such as those made by the Traou Mad biscuit factory, sablé has become a staple of the region’s culinary heritage.

Breton seaweed: between culinary tradition and health advantage

Seaweed has long been an integral part of Breton culture. Used both in agriculture (goémon) and in food, they are harvested on the foreshore or cultivated, and are a reminder of the close link between sea and land in this region. Incorporating seaweed into Breton shortbread is therefore a revisit that makes sense: it combines the delicacy of the traditional biscuit with the natural richness of Brittany’s marine treasures.

• Edible seaweed is rich in vitamins (A, B and C) and trace elements such as iron, calcium and magnesium.
• Depending on the species, they provide a good supply of plant proteins, making them an interesting supplement for varying the protein content of diets.
• They also contain iodine, essential for healthy thyroid function.
• Low in calories and fat, they are light and easy to digest, while providing a natural iodine flavour, perfect for enhancing preparations such as biscuits, pasta, salads or sauces.