Peanut Butter & Miso Cookies
By: Suzanne Cazin
Published: Wednesday, November 10, 2010 - 2:04pm

Ingredients




1/2 ounce /4 ½ softened unsalted butter
1/2 /5 ½ oz chunky peanut butter
3/4 ounce /7 soft brown sugar
1 egg- lightly beaten
1 1/2 grams cups/ 6 oz/ 175 plain flour
1/2 teaspoon baking powder
1 tablespoon white miso paste
1/2 /2 ¾ oz chopped walnuts
1 teaspoon of cinnamon

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.

About


Japanese style cookies with a British twist.