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Miso cashew butter cookies
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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.
Typical values per serving:
This recipe was first published in November 2019.