Peanut Butter Miso Biscuits | Dani Valent

Peanut Butter Miso Biscuits

Who would have thought that funky fermented flavours work in cookies?

I tasted a peanut butter miso cookie at Falco Bakery in Smith Street, Collingwood, and instantly knew I needed to recreate the recipe at home. I absolutely love the sticky chewiness of the peanut butter underlaid with the salty funkiness of the miso. The flavours are as round as the biscuit!

You can add choc chips to take it next level if you like – dark chocolate is my preference.

Makes: approx 20, depending on size

Time: 30 minutes, plus refrigerator time

Ingredients

  • 120 grams (4 oz) unsalted butter, cubed
  • 90 grams (3 oz) white sugar
  • 220 grams (7.5 oz) brown sugar
  • 80 grams (3 oz) peanut butter (I use crunchy but smooth is fine too)
  • 100 grams (3.5 oz) white miso (see Tips)
  • 1 egg
  • 1 tsp vanilla paste
  • 240 grams (8.5 oz) plain flour
  • 1 1/2 tsp baking powder
  • 100 grams (3.5 oz) raw sugar

Traditional Method

1. Combine butter and sugars until pale and well combined.

2. Add peanut butter, miso, egg and vanilla paste. Mix well.

3. Add flour and baking powder. Mix well.

4. Transfer mixture to a bowl and place in the refrigerator for 30 minutes, or until firm enough to roll into balls.

5. Preheat oven to 180°C (360°F). Roll mixture into balls (a little smaller than a golf ball, or as you wish). Roll the balls in raw sugar. Press balls onto a baking sheet with the heel of your hand to flatten. Bake for 15-20 minutes until deep golden. Remove from oven and cool on a rack. Store in an airtight container.

Thermomix Method

1. Place butter and sugars in mixing bowl and mix 1 min 30 sec/speed 4.

2. Add peanut butter, miso, egg and vanilla paste. Mix 30 sec/speed 5, then scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 5.

3. Add flour and baking powder. Mix 1 min/speed 4.

4. Transfer mixture to a bowl and place in the refrigerator for 30 minutes, or until firm enough to roll into balls.

5. Preheat oven to 180°C (360°F). Roll mixture into balls (a little smaller than a golf ball, or as you wish). Roll the balls in raw sugar. Press balls onto a baking sheet with the heel of your hand to flatten. Bake for 15-20 minutes until deep golden. Remove from oven and cool on a rack. Store in an airtight container.

Tips

Miso is a Japanese seasoning, a fermented paste usually made with soy beans but it can also be made from rice, chick peas, barley and even vegetables.

You can find it in some supermarkets, health food shops and Japanese (or Asian) grocers. You’ll see miso in jars or pouches. You want the paste, not the sachets that are used to make instant miso soup. My favourite Australian miso is Meru, made in Tasmania. See here for their stockists. They don’t sell the paste online because it keeps fermenting when unrefrigerated and can crack the jar!

Spiral is another good brand and their Shiro Miso is a good miso paste to look out for. It is available online and in many grocers & health food shops. Let me know if you need more tips.

Variations

  • You can add choc chips to take it next level if you like – dark chocolate is my preference.
  • Experiment with smooth or crunchy peanut butter. You can use other nut butters, and add chopped nuts for a textural difference.

If you love this recipe, you’ll love my Chocolate Peanut Butter Tart and these Granola Bars. In fact the entire family will love them.

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