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    Miso cashew butter cookies

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    Miso cashew butter cookies

    • Preparation time: 10 minutes
    • Cooking time: 12-15 minutes
    • Total time: 25 minutes

    Makes: 18


    120g cashew butter (for example, Meridian)
    2 tbsp white miso paste
    110g butter, at room temperature
    200g Tate & Lyle Golden Caster Sugar
    1 British Blacktail Medium Free Range Egg
    180g plain flour
    1/2 tsp baking powder
    ¾ tsp bicarbonate of soda
    ¼ tsp salt
    75g cashews, roughly chopped
    Sea salt flakes, to sprinkle



    1. Preheat the oven to 180°C, gas mark 4. Line two large baking trays with baking parchment. Combine the cashew butter, miso, butter, sugar and egg in a large bowl, then mix to combine (or use an electric beater).

    2. Add the dry ingredients (except the sea salt) and the chopped cashews and beat again.

    3. Use a tablespoon measure to scoop heaped spoonfuls of cookie dough onto the prepared trays (the dough will be quite soft). Press down lightly with your fingers, and top with a small sprinkle of sea salt flakes.

    4. Bake for 12 minutes or until pale golden with a cracked appearance and allow to cool for 15 minutes before removing to a wire rack to cool completely.


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