Grind this seaweed in a blender.

Combine oil and sugar in a bowl. (You don't have to melt the sugar. You just have to stir it. It doesn't matter if you use a hand mixer for 2~3 minutes)

Add egg yolk to this and mix.

When the yolk is mixed, add milk and mix.

Add the sifted flour and baking powder and mix.

When you can see a little bit of raw powder, add the ground seaweed and mix it like cutting it with a spatula.

When the seaweed is mixed, put it in a plastic bag and roll it flat with a rolling pin. (If you have time, please rest for 30 minutes in the refrigerator) The thinner you roll, the more crispy the cookie becomes. Cut the rolled dough into the desired size. (You can use a cookie cutter. If you don't have it, you can cut it like the top with a knife.) After panning, make a hole in the cookie part that you cut with a fork (but I didn't have to give it to you). Bake it in a preheated oven for 10 to 12 minutes at 170. (It's wrong depending on the thickness of the dough, so please check.)

It's a seaweed cookie with seaweed in it. I should have sprinkled sugar on top of the panning. It's a bit disappointing. If you want something more sweet, sprinkle sugar on top and bake it in the oven. When you roll the dough, you have to touch the dough and bake it to make the baked color uniform.