I have been using a lot of Miso lately and stumbled across this concoction whilst drunk and craving something sweet and of course still wanting to use my favourite ingredient of the moment, MISO. I’m not sure what possessed me and quite staggered that I attempted to temper chocolate in my alcohol fuelled haze and doubly staggered that I pulled it off. It must be noted that the chocolate is optional.
I’m surprised at how well these delicious little fellas turned out especially as there was a lot of ‘eye balling’ going on. The bones of the recipe are loosely based on a shortbread biscuit ingrained on my mind from a restaurant I worked at many moons ago. It’s pretty straight forward as most of the best things are.
One thing to not before you try this recipe is that when they come out of the oven they will still be pale and soft to the touch. Don’t be fooled, they are cooked. Just place them on a wire rack and let them firm up.
Ingredients;
250 g unsalted butter
150 g caster sugar
120 g light brown sugar
180 g smooth peanut butter
70 g miso
400 g plain flour
20 g baking powder
1 tbsp crushed nuts (I used hazelnuts, but feel free to use others, peanuts would be ideal)
1 tbsp white sesame seeds
Method;
- Preheat an oven to 170 celsius.
- In a stand mixer or using an electric hand whisk, cream the butter and sugar together until light and fluffy.
- Add the miso and peanut butter and mix with a wooden spoon until incorporated.
- Add the dry ingredients in 3 stages and mix until just together. The mixture should be quite short and crumbly.
- Take 2 pieces of baking parchment and place the mixture in the centre of one before laying the second on top and rolling the mixture to an even thickness of circa 5mm.
- Remove the top sheet and with a disk cutter cut out the cookies. you should get about 20.
- Place on a lined baking tray and sprinkle with a mixture of nuts and sesame seeds.
- Bake at 170 celsius for 9 – 12 minutes.
- Cool on a wire rack. You can either enjoy them at this point or take it to another level by tempering some dark chocolate and dipping half of the cookies.
FORKIN DELICIOUS 