Miso-Tahini Cookies
Welcome to KimBakesMeHappy! You might be wondering, what the heck is miso? Well, it’s basically a fermented soybean paste. I can hear you thinking, why would I ever put this ingredient in a cookie? I will tell you why. Its deep savory umami flavor, combined with the sweetness of the sugar and the creamy nutty flavor of the tahini gives the perfect combo. The result: the most unique and tasty cookies you will ever bake.
My personal favorite when it comes to cookies. Happy baking!
Miso-Tahini Cookies
Course: Sweets12
large cookies32
minutes28
minutes1
hour2
hoursThese cookies are a must-bake for anyone wanting to experiment with different flavors. It combines the saltiness and umami taste of the miso with the rich nutty flavor of the tahini, balanced by the sweetness of the sugar.
Ingredients
110 g butter (room temp.)
180 g dark brown sugar
100 g sugar
100 g white miso paste
90 g tahini
1 large egg
2 tsp vanilla extract
220 g flour
1 tsp baking soda
½ tsp baking powder
- Coating
60 g sesame seeds
60 g raw cane sugar
Instructions
- In a bowl, whisk together the flour, baking soda and baking powder, and set aside.
- Combine the butter, brown sugar and sugar in another bowl, and beat with a mixer until well combined (about 2 minutes).
- Add the miso paste and tahini, and mix until incorporated. Add the egg and vanilla extract and mix again. Do not forget to scrape down the sides of the bowl in between to make sure everything is well incorporated.
- Add the flour to this mixture, and mix just until the flour mixture is completely mixed with the wet mixture and a dough is formed.
- Cover and refrigerate the dough for at least one hour (more is always better).
- Preheat the oven to 180 °C. Combine the sesame seeds and the cane sugar in a wide bowl. Scoop portions of the dough, roll them into a ball, and coat everywhere with the sesame seed & sugar mixture.
- Place cookies on a parchment lined baking tray with at least 7 cm space in between the balls. I baked them in two batches of 6 cookies. Bake for 10 minutes, remove cookies from oven and bang baking tray on the counter, then bake for another 4 minutes (until golden). Let them cool down before eating.
Notes
- Store in an airtight container for up to 3 days.
