Japanese sweets often have an intriguing blend of sweet and savoury, and I love these miso-spiked ones. I like white miso for its mild taste, but you can experiment with different ones if you like a more savoury flavour. Use some of the leftover miso to make miso soup (see video below). Coat the cookie dough with whatever sesame seeds you have on hand – white, black or a mixture. These cookies do soften quickly, so are best eaten within a day or 2 of making. Try them with a glass of nutty palo cortado like the 12 year old Leonor from Gonzalez Byass.
Makes 16 cookies
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