Sea Biscuit with Baked Brie

Paul Hollywood creates a sensational snack or starter with this unusual recipe for hot melting brie and wonderful seaweed-speckled biscuits
By Paul Hollywood
Sea Biscuit with Baked Brie
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 2 hrs for rising
  • Effort: easy



  • 185 g strong bread flour
  • 185 g wholemeal flour
  • 1 tsp salt
  • 125 g butter, softened
  • 40 ml water
  • 2 medium eggs, beaten in separate bowls
  • 75 g crispy chinese seaweed
  • 1 medium brie, in a wooden box
  • 1 clove garlic, thinly sliced


1. Put the flour, salt, butter, water and 1 beaten egg into a bowl and mix to incorporate. Knead well for 5 minutes.

2. Crush the seaweed and mix thoroughly into the dough. Wrap the dough in cling film and chill for 2 hours.

3. Preheat the oven to 220°C/gas 8. Line a baking sheet with baking parchment.

4. Using a rolling pin, roll out each piece of dough on a lightly floured surface to about 3mm thick. Using a round biscuit cutter, cut the dough out into discs and place the discs on the baking sheet.

5. Brush the discs with the remaining beaten egg. Bake for 15 minutes until golden brown, and then transfer onto a wire rack to cool. Reduce the oven temperature to 180°C/gas4.

6. To prepare the brie, take off the wrapping and place back in its wooden box. Slash the top with a knife and place a sliver of garlic in the opening. Place in the oven for about 10-15 minutes, until melted.

7. Remove the lid and serve immediately, using the biscuits as a scoop.

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