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.






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