White Miso & Peanut Butter Cookies
These guys couldn’t be easier to make. They have the most wonderful, savoury, nutty flavour and chewy n’ crunchy texture. Absolute winners.
ingredients
Makes 12
115 butter, softened
220g light brown sugar
100g granulated sugar
80g white miso
85g crunchy peanut butter
1 egg
3/4 tsp fine salt
3/4 tsp bicarbonate of soda
1/2 tsp baking powder
225g plain flour
75g demerara, to sprinkle
instructions
Combine the soft butter and sugars in a stand mixer or by hand until pale.
Stir in the miso and peanut butter, then once combined, add the egg and salt.
Mix the dry ingredients together in a separate bowl, then scrape the creamed butter into the dry mix and stir well.
Place in the fridge for 1 hour to firm up, then divide into 65g balls and roll in the demerara.
Preheat the oven to 180C/160C fan/gas 4 for 11 minutes until golden on top but soft inside. Will firm up when cool.