Miso and white chocolate chip cookies
serves
30
"This is the kind of recipe we all need when we just want to see the last of something that’s been hanging around the pantry forever. We’ve used miso here, but replace it with peanut butter, tahini, Nutella or marmalade, and they’re just as good. Seriously, even a combination will work." – Alex Elliott-Howery and Jaimee Edwards, Cornersmith.
Recipe note: Begin this recipe at least 3 hours ahead.
Ingredients (7)
- 150g unsalted butter, softened
- 1/2 cup (110g) caster sugar
- 1 egg
- 1/3 cup (105g) miso paste
- 1 2/3 cups (250g) plain flour
- 1 tsp baking powder
- White chocolate bits, to decorate
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place the butter and sugar in a food processor and whiz until light and creamy (this will take less than a minute). Scrape down the side every now and then, if needed. With the motor running, add the egg, then the miso paste, and whiz until combined. Add the flour and baking powder, then pulse until a soft, thick, mousse-like dough forms.
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2.Spread two sheets of baking paper on the benchtop and divide the dough between the sheets. Knead each portion of dough briefly, then shape into 15cm-long logs. Roll dough up into the paper, then twist the ends to secure. Pop in the freezer for later cooking, or in the fridge for 2-3 hours until the dough sets.
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3.Preheat oven to 160°C/140°C fan-forced. Line a baking tray with baking paper.
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4.Slice the dough into 1cm rounds and arrange on the prepared tray. Lightly press the chocolate into the dough. Bake for 20 minutes or until golden.
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5.Cool on tray completely before serving, and store in an airtight container.
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