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
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