Japanese sweets often have an intriguing blend of sweet and savoury, like these miso sesame cookies. I like mild white miso in these simple biscuits that are also known as miso butter cookies. But you can experiment with different types of miso 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. Miso sesame cookies are best eaten within a day or 2 of making as they do soften quickly. 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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