Peanut Butter & Miso Cookies

Ingredients

Preparation

1
Makes 24 on average
2
Mix the peanut butter, butter and sugar together until smooth, then add the beaten egg,
3
Followed by the plain flour and baking powder & walnuts.
4
Place in some cling film and put in the fridge for 30 minutes.
5
Take out of the fridge and roll into walnut sized balls, place onto a lined baking sheet
6
Press lightly with a fork. Then put into the oven for approx 10-15 mins. Keep an eye on them,
7
Ovens vary in temperature) until golden brown, take out leave on tray for a couple of minutes,
8
They will be slightly soft as they come out of the oven) then place carefully onto a wire cooling rack until crisp.
9
You can store them in an airtight container for about 1-2 weeks or they freeze well.

Tools

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About

Japanese style cookies with a British twist.

Yield:

24.0

Added:

Wednesday, November 10, 2010 - 2:04pm

Creator:

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