Measure the flours into the bowl, and rub in the butter until it resembles fine breadcrumbs. Mix in the sugar and salt. Add the milk and gather the mixture into a dough, with your hands. Knead the dough lightly, and then put it in the fridge to rest for 2 hours.

Lightly grease a baking tray and heat the oven to 180°C. Flour a large workspace.

Cut the dough into 6 equal-sized pieces. Take one piece, and cover the remaining dough pieces with a damp cloth while you work.

Press lightly on the piece of dough. Sprinkle on the seaweed and seeds and press again. Examples of combinations might be kelp and fennel, or dried seaweed salad with sesame seeds.

Put the dough through a pasta machine on the widest setting.

Lightly press in some more seeds or seaweed and roll again. Continue until the second last setting on the machine.

Cut into approximate squares or rectangles, and place each cracker onto the baking tray, using a spatula to lift the delicate pieces.

Bake in the oven for approximately 10 minutes, until light brown.

Cool on a wire tray and store in an airtight container.