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

Sweet and salty is a match made in heaven, and nothing can beat these swavoury sesame and miso cookies. Think of them as your new favourite miso white chocolate cookies, with a lovely sweet hit from the white chocolate and a gentle nuttiness from the tahini that keeps you coming back for just one more. Love that sweet savoury balance? Browse our swavoury recipes, explore more flavour pairings, and dive into bold miso recipes or other tempting baking recipes.

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

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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