Miso Cookies [slice and bake]

Don't be fooled by these ordinary looking cookies. There's miso in them! Yup, that's right.. it's the same miso you would use to make miso soup. 

Miso righteously does its job to elevate the aroma and flavor of these yummy bites. 

Savory.

Sweet.

Earthy.

Buttery.

(&Toasty- thanks to the sesame.)

The taste is indescribable, but perfectly balanced and favorable. 

Miso Cookies
recipe adapted from Anncoo Journal
makes about 36 cookies

200g plain flour, sieved
1 egg (60g), lightly beaten
100g unsalted butter, softened
60g sugar
25g white miso paste
1tbsp white sesame seeds, toasted

Reduced sugar from 100g to 60g.

Step 5: fold until soft dough forms.

Step 6: roll dough into log.

1. In mixing bowl, beat butter on low speed for 1 minute.

2. Add in sugar and miso. Continue beating until light.
3. Add beaten egg gradually and mix well. 

4. Pour in flour and sesame seeds. Continue to mix at low speed for about 30 seconds. 

5. Fold batter gently with a rubber spatula to become a soft dough.
6. Place soft dough on greased proof paper and shape into a log and roll it up. 

7. Place in the freezer for 30-45 minutes for the dough to harden for easier cutting.
*I left my overnight in the freezer. 

8. Cut dough into 0.5cm thick and place on baking tray lined with parchment paper.
9. Bake at preheated oven 356F for 15 - 20 minutes until slightly browned.

10. Leave to cool on baking pan and store in an airtight container.

Step 8: cut dough into 0.5cm thick.

Ready for baking!

I NEED to get more practice on how to shape square logs and cut them to even thickness. I attempted to make these square- googled how to use an empty parchment paper box to shape, failed and gave up. And just look at how uneven these cookie slices are. Oh wells, the flavor and texture weren't compromised, and it gave me an excuse to eat all the thinner pieces fresh out the oven. 

Nomnom.

Taste: 5 stars out of 5

Texture: 5 stars out of 5

MISO wanting for more!