Sesame & miso cookies

Name: Sesame & miso cookies
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 20
Ingredients: 225 g unsalted butter, softened; 200 g light muscovado sugar; 100 g caster sugar; 2 tbsp Cooks’ Ingredients Tahini; 2 tbsp white miso paste; 1 medium free range eggs; 1 medium free range egg whites; 325 g plain flour; 1 tsp bicarbonate of soda; ½ tsp fine sea salt; ¼ tsp ground cinnamon; 200 g white chocolate, roughly chopped; 75 g sesame seeds; Sea salt flakes, for sprinkling

Miso paste is so good in bakes, especially when white chocolate and tahini get involved.

0 out of 5 stars(0) Rate this recipe

Serves20
CourseSnack
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins
Pluschilling time

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

225g unsalted butter, softened
200g light muscovado sugar
100g caster sugar
2 tbsp Cooks’ Ingredients Tahini
2 tbsp white miso paste
1 medium free range eggs
1 medium free range egg whites
325g plain flour
1 tsp bicarbonate of soda
½ tsp fine sea salt
¼ tsp ground cinnamon
200g white chocolate, roughly chopped
75g sesame seeds
Sea salt flakes, for sprinkling

In a large bowl, use an electric hand mixer to beat together the butter and both sugars for 2-3 minutes until light (or use a stand mixer). Add the tahini, miso, whole egg and egg white and mix again until smooth. Sift in the flour, bicarbonate of soda, salt and cinnamon; mix again until just combined. Stir in the chocolate until combined. Cover the bowl and chill the dough for at least 2 hours but preferably overnight.
When ready to bake, preheat the oven to 180ºC, gas mark 4, and line 2 large baking sheets with baking parchment. Scoop and roll the chilled cookie dough into even-sized balls, each weighing 55-60g. Tip the sesame seeds onto a tray or into a large shallow bowl and roll each in the seeds to coat.
Place 5-6 dough balls on each lined baking sheet, leaving plenty of space for them to spread during cooking. Slightly flatten each with your fingers, sprinkle with a pinch of sea salt flakes and bake for 16-18 minutes until golden.
Sharply tap the underside of the baking sheets on the work surface to slightly deflate the cookies. Allow to cool for 5 minutes on the sheets, then transfer to a cooling rack. Repeat with the remaining dough.

Cook’s tip

To give the cookies neat edges, one at a time, upturn a glass or ramekin over the top of them. With a circular motion, swirl the hot/warm cookies against the inside edge of the glass or ramekin.

Typical values per serving when made using specific products in recipe