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Peanut Butter Miso Cookies

A generous scoop of miso adds an incredible flavour and delicate saltiness to these heavenly peanut butter cookies. Make ahead and freeze for delicious cookies whenever the craving strikes.

From the book

Cynthia Barcomi

Introduction

 These peanut butter cookies with miso are out of this world. And…they are made without flour, so they’re gluten free! The miso acts as a flavour enhancer and gives these innocent little cookies a real depth of flavour. Do use a light miso; the darker one tends to overpower the nuttiness of the flavour.

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Ingredients

100g (⅔ cup) light or dark muscovado sugar
100g (½ cup) caster (granulated) sugar
1 tsp bicarbonate of soda (baking soda)
½ tsp baking powder
¾ tsp salt
250g (1 ¼ cups) smooth peanut butter
1 egg
40g (2 ¾ tbsp) light miso

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Method

In a large bowl, whisk together the sugars, bicarbonate of soda (baking soda), baking powder and salt.

Using a stand mixer or hand-held electric whisk, beat together the peanut butter and sugar mixture until fluffy. Add the egg and light miso. Continue to beat for about 30 seconds.

When ready to bake, preheat the oven to 180°C fan (350°F/Gas 4) and line a baking sheet with parchment.

Using an ice cream scoop or a tablespoon, scoop out mounds of dough onto the lined baking sheet, leaving about 4cm (1 ½ in) between the cookies.

Bake in the preheated oven for 10–11 minutes, or until golden. Allow to cool on the baking sheet for 10 minutes before carefully transferring to a wire rack to cool completely.

Chill: The dough can be kept in the fridge in an airtight container for up to 10 days.

Freeze: Shape the dough into mounds and open freeze. Once frozen, wrap airtight and freeze for up to 6 months.

Bake from frozen: Preheat the oven as above and bake the cookies on a lined baking sheet for about 10–11 minutes, or until golden.

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From the book: Batch Baking: Get-ahead Recipes for Cookies, Cakes, Breads and More

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