Miso Sesame Butter Cookies

70 Cookies
1 hr 30 min

Chocolate and flaky salt, cheescakes and miso butter sesame cookies- what do these three things have in common? They're desserts with a savoury twist!


Miso is known for its salty, earthy and sometimes sweet flavour, but it also provides an umami flavour; the fifth member of the basic tastes. So far, it may sound like miso should be used exclusively in savoury dishes but that is far from reality! Miso is the richer, more nuanced replacement for salt when you want to add balance to your cookies.

Miso adds depth, a twist that makes people wonder what secret ingredient was added into the cookies.


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Recipe details

  • 70  Cookies
  • Prep time: 1 Hours Cook time: 30 Minutes Total time: 1 hr 30 min

Ingredients

Cookie dough

  • ½ cup or 115 g unsalted butter at room temperature
  • ½ cup or 100 g granulated sugar
  • 2 tbsp white mild miso paste, if you use other kind of miso such as red miso then reduce to 1 tbsp
  • 1 large egg at room temperature
  • 1 ⅔ cup or 200 g all-purpose flour
  • 1 tsp baking powder
  • 3 tbsp toasted black sesame seeds
  • 3 tbsp toasted white sesame seeds

Instructions

Cookie dough

In a bowl, combine the flour and baking powder with fork and sift it.
In another bowl whisk the butter and sugar on high speed for about 2 minutes, then add the egg and miso paste, mix for another 2 minutes.
Gradually add the flour mix into the butter and beat it over medium speed until it's properly mixed.
Chill the dough in the refrigerator for about 20 minutes before rolling.
Split the dough in two then roll into two logs.
In a flat container (or I use aluminum foil) add the toasted black sesame seeds and roll the cookie dough then wrap it with cling wrap, baking paper or aluminum foil and keep refrigerated for another 30 minutes.
Preheat the oven at 350°F or 175°C. Prepare the baking trays lined with baking paper.
Take out the cookie logs from the fridge and cut it about ½ inch thick, then place it into the baking tray. Bake in the oven for about 18 - 20 minutes until the edges are slightly browned.
Take out from the oven and let the cookies rest for 1 minute on the baking sheet before transferring them to a cooling rack.

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