Chilean luche cookies are made by mixing 300 g of sifted flour with baking powder, 5 tablespoons of dried ground luche seaweed, sugar, and salt, working in 200 g of room-temperature butter to a compact dough, shaping 1 cm (1/2 inch) thick rounds, and baking them at 180 C (356 F) for 10 to 12 minutes until lightly golden. They take 30 minutes of preparation plus 12 minutes of baking and serve 6 people.
They are an innovative way to enjoy luche, an ancestral Mapuche food, giving this seaweed a new place in Chilean baking.
How to Make Luche Cookies?
You can use fresh luche if you find it, or dried luche, which concentrates a wonderful flavor of the sea.
Nutritional Information
Each serving of luche cookies contains approximately 400 kcal, 4 g of protein, 24 g of fat (15 g saturated), 70 g of carbohydrates, 20 g of sugars, 60 mg of cholesterol, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Luche Cookies Recipe
Preparation: 30 minutes
Cooking: 12 minutes
Servings: 6 people
Ingredients
- 300 g (2 1/2 cups) of all-purpose flour
- 200 g (7 oz) of butter, at room temperature
- 5 tablespoons of dried luche seaweed, ground
- 5 tablespoons of sugar
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
Instructions
- In a medium bowl, combine the sifted flour, baking powder, ground dried luche, sugar, and salt, and mix with your fingers. Add the room-temperature butter and stir with a wooden spoon until you get a compact, even dough.
- Cover with a towel and rest for about 5 minutes. Preheat the oven to 180 C (356 F) for at least 10 minutes. Moisten the dough with a few drops of warm water, turn it onto a clean surface, and divide it into pieces the size of the cookies you want.
- Roll each piece into a ball and press gently into a round about 1 cm (1/2 inch) thick. Place the cookies on a baking sheet lined with parchment paper.
- Bake on the middle rack for 10 to 12 minutes, until lightly golden. Cool at room temperature and serve on their own or with tea or coffee.
Additional Tips
Add citrus zest
Finely grated lemon or orange zest softens the sea flavor and lifts the sweetness.
Cold, cubed butter keeps the cookies from spreading and makes them crunchier.
Grind the luche finely
A fine powder distributes evenly and avoids chewy bits of seaweed.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Luche | Nori | 1:1 | Milder, more familiar |
| Butter | Vegetable shortening | 1:1 | Vegan, less flavor |
| Sugar | Brown sugar | 1:1 | More caramel |
| All-purpose flour | Half whole wheat flour | 1:1 | More rustic |
Frequently Asked Questions (FAQs)
1. Is the luche flavor very strong?
No. Luche is a red seaweed with a milder sea flavor than cochayuyo; with butter and sugar it stays subtle and savory.
Up to two weeks in an airtight container at room temperature, once fully cooled.
Butter that was too soft, too much baking powder, or dough that was not cold enough.
4. Can I use fresh luche?
Yes, rinse it well, chop it very finely, and reduce any added water.
What Is Luche?
Luche is an edible red seaweed that grows on intertidal rocks along the Chilean coast, from the far north to Tierra del Fuego.
Benefits of Luche
Luche is rich in iodine, which supports thyroid function, and contains a notable amount of protein, valued in vegetarian diets.
Did You Know?
Luche is traditionally sold pressed into dried blocks in southern Chilean markets and is a key ingredient in Chiloé cooking.
