MISO ALMOND BUTTER COOKIES

MISO ALMOND BUTTER COOKIES

#SIAintheKitchen

I love experimenting with weird ingredient flavour combinations. I was completely stumped on what to make for my weekly cooking show. Every week I put up a poll on my Instgram and my followers can vote on what they want me to make: sweet or savoury. 99% of the time my viewers will always pick “savoury’. But this time I had an overwhelming response to make something sweet.

I looked to my pantry for inspiration: nothing. Look to my cupboards: nothing. I finally open my fridge and saw the miso paste. I had made cookies with miso paste before with outstanding results before so I thought I’d give this recipe for miso almond butter cookies by Bon Appetit a try.

So good! And completely easy to make. Miso paste, creamy almond butter, and nutty browned butter – I loved everything about this cookie. The epitome of sweet and savoury. If I were to make it again, I’d finish it off with some flaky sea salt.

Another win in the books for my colleagues at the office – and another new cookie recipe to add to the archives. Yum.

MISO ALMOND BUTTER COOKIES – makes 24 cookies (adapted from Bon Appetit)

• ½ cup unsalted butter

• 1 cup golden brown sugar

• 1 flax egg

• 1 tsp Madagascar bourbon vanilla extract

• 1/3 cup creamy almond butter

• ¼ cup shiro miso paste

• 1 ¼ cup all-purpose flour

• ½ tsp baking soda

1. In a small saucepan, melt the butter over medium-low heat and brown. After the butter melts, watch the butter so it does not burn. Stir continuously and remove from heat when the mixture begins to aggressively boil and bubble. The milk solids at the bottom should be a toasty brown, not burnt. Remove from heat to let cool for atleast 10 minutes and set aside.

2. Preheat the oven to 350F and line two baking pans with a Silpat mat or parchment paper. Set aside.

3. Pour the cooled brown butter to your stand mixer and add in the brown sugar and mix on medium-low. Add in the flax egg, vanilla extract, almond butter and miso paste and mix until fully incorporated. Slowly add in the flour and baking soda until the dough comes together.

4. By the spoonful, roll each bit of dough into small balls. Flatten with a fork to lean cross hatch marks and space the cookies atleast a half inch apart. The dough will feel quite greasy due to the almond butter but should be bake up beautifully into a deliciously chewy cookie. Store in an airtight container for up to three days.