Lightly roast 8 sheets of seaweed over an open flame until crisp.

Tear the roasted seaweed into small pieces and blend into a fine powder using a mixer.

Mix grapeseed oil and sugar together for 2–3 minutes until partially dissolved.

Add the egg to the mixture and stir for another 2–3 minutes.

Sift the rice flour into the mixture and gently combine until a dough forms.

Add milk as needed to adjust the dough consistency.

Place the dough into a large plastic bag and roll it out thinly using a rolling pin.

Cut the dough into desired shapes using cookie cutters or a cup lid.

Arrange the cookie shapes on a baking tray and bake at 180°C for 12 minutes.