Recipe – Miso & Sesame Cookies


Japanese sweets often have an intriguing blend of sweet and savoury, and if you like the black sesame cookies in our Month of Japanese, you’ll love these miso-spiked ones too. I like white miso for its mild taste, but you can experiment with different ones if you like a more savoury flavour. Use whatever sesame seeds you have on hand – white, black or a mixture – to coat the cookie dough. These cookies do soften quickly, so are best eaten within a day or 2 of making. Try these with a glass of nutty palo cortado like the 12 year old Leonor from Gonzalez Byass.

Makes 16 cookies

Ingredients
  • ⅔ cup plain flour
  • ¼ cup castor sugar
  • ½ teaspoon baking powder
  • 60g cold butter, diced
  • 1 tablespoon white miso paste
  • 1 egg yolk
  • 2 tablespoons sesame seeds, toasted
Method
  1. Blitz flour, sugar and baking powder in a small food processor until well combined.
  2. Pulse in cold butter, miso and egg yolk.
  3. Tip onto a clean, dry work bench and shape into a log about 16cm long.
  4. Wrap in baking paper, twisting the ends to secure, and refrigerate for at least an hour.
  5. Preheat oven to 175°C.
  6. Roll log in sesame seeds to coat well.
  7. Cut into 16 discs and place on a baking paper-lined oven tray.
  8. Bake for about 15 minutes, just until coloured around the edges.
  9. Remove from oven and set aside for 10 minutes or so then transfer to a wire rack to cool completely.

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