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Miso caramel cookies
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100g unsalted butter
80g golden caster sugar
80g light brown soft sugar
2 tbsp white miso paste
1 British Blacktail Free Range Egg
40g golden syrup
200g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp fine salt
100g dairy toffees, chopped into small chunks
1. Using electric beaters, cream the butter and sugars in a large bowl until pale and fluffy (about 3 minutes). Add the miso, egg and syrup; beat for 6-7 minutes until fluffy. Stir in the flour, baking powder, bicarbonate of soda and salt until just combined; fold in the toffees.
2. Put tbsp-sized scoops of the cookie dough (about 20) onto a parchment-lined board or tray. Chill for 30 minutes then, using your hands, roll each into a neat ball. Preheat the oven to 180°C, gas mark 4.
3. Transfer 5-6 balls of cookie dough to a parchment-lined baking tray (keep the remaining balls chilled for now), leaving space for them to spread; bake for 12-15 minutes until golden. Leave to cool for 2 minutes, then transfer the cookies onto a wire rack to cool completely. Repeat, cooking all of the remaining balls of cookie dough.
This recipe first appeared in Waitrose & Partners Food Picnics supplement, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per cookie 572kJ
This recipe was first published in April 2019.