I hesitated to post this recipe. It’s almost too simple to be on the website to share with anyone. Who needs to see just “measure, mix and bake” with no special trick??
But these are our favorite cookies. And I figured if anyone’s looking for the world’s easiest recipe with miso, this would be it.
They are the cookies Fabio bakes when our kids ask after dinner, “what’s for dessert?” and we don’t have anything. It can be done so fast that you can tell them, “Okay kiddos, sit tight. You are about to have some cookies for dessert.”
I believe miso could go in any sweets and up-scales the flavor. This one is no exception, and if it makes your dessert extra nutritious? It’s a golden combo. (Check out the nutrition facts of miso in this recipe post!)
Note: We recommend white miso (shiro miso) for this recipe, but we encourage you to use what you can get at your local store! Taste it first before using it, and so you know its saltiness before adjusting the amount you’ll include in your cake.
– 100g (1/4 cup + 3 tablespoons) butter, at room temperature
– 3 tablespoons sugar (here we used 1 tablespoon demerara and 2 tablespoons brown sugar)
-1 tablespoon white miso (or any other types of miso available at your local store)
– 1 egg, at room temperature
– 4g (1 teaspoon) baking powder
– 1 3/4 flour
1. Heat the oven to 180°C (356°F) without a baking sheet.
2. Whisk the butter in a bowl until it’s creamy, then add sugar.
3. Add miso.
4. Add an egg.
5. Add baking powder.
6. Add flour.
7. Roll the dough into a ball. If you are not in a rush like we normally are, rest it in your refrigerator over night.
8. Bake for about 13 minutes.