Japanese · Dessert
Walnut Miso Cookies
A Japanese-inflected take on the classic brown butter cookie, where a savoury-salty backbone (standing in for red miso's umami depth) is worked into a brown sugar dough studded with toasted walnuts, giving a chewy centre and crisp, caramelised edge.
$1
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
247Calories
3.9gProtein
14.6gFat
25.7gCarbs
10.2gSugar
1gFiber
399mgSodium
65mgChol
6gSat Fat
73mgPotassium
24mgCalcium
1.4mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
English Brown Ale
local
Hojicha (Roasted Green Tea)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
In a bowl, cream the softened butter with the brown sugar and white sugar until pale and fluffy, about 2 minutes by hand or with a hand-mixer.
3
Beat in the egg yolk and vanilla extract until fully incorporated and glossy.
4
Sift the flour, baking soda and salt together, then fold into the wet mixture until just combined into a soft dough.
5
Fold in the toasted, roughly chopped walnuts evenly through the dough.
6
Divide the dough into 4 equal portions (about 26g each) and roll into balls, then flatten slightly on the lined baking sheet, spacing well apart.
7
Bake for 11-13 minutes until the edges are golden brown and the centres still look slightly soft.
8
Cool the cookies on the tray for 5 minutes before transferring to a wire rack to firm up completely.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20g20g Butter, softened
- 14g14g Brown Sugar
- 6g6g Sugar White
- 8g8g Egg Yolk
- 38g38g All Purpose Flour, sifted
- 1g1g Baking Soda
- 16g16g Walnut, roughly chopped and toasted
- 2g2g Vanilla Extract
- 1g1g Salt
