Abstract:Throughing the cold dough process， the kelp powder and flour were considered as the main raw ma－ terial， biscuit texture indexes （hardness， adhesion） and sensory evaluation were used as reference indexes， and the single factor and the orthogonal experiments were carried out to get the best biscuit recipes： kelp addi－ tion 12.5 % （low-gluten flour， as 100）， butter addition 67.5 %， kelp powder 60 mush， sugar addition 20 %-25 %， milk addition 7.5 %， egg addition 30 % and water 12.5 %. In this case， the biscuit is delicious and col－ or-pleasant in sensory evaluation analysis. The glycemic index by in-vitro test was showed that： kelp addition had significant impact on the glycemic index of the biscuit. Under the condition of optimal formula， biscuit's GI （glycemic index）fell from 74.6 to 67.3， which belonged to the moderate GI food. It's more suitable for the obese and the elderly.