Food, like fashion, is all about trends. Sometimes there are fancy cooking techniques (ie. sous vide everything!), new cooking contraptions (ie. InstantPot!), and a lot of the times there are cool, interesting ingredients to use. Well, not new, per se, but perhaps new applications of using an ingredient - in this case, miso.
I made these miso butter cookies the other day as I had a container of aka miso at my office which was leftover from a cooking workshop that I held earlier in the year for instant (fresh) ramen bowls. Instead of letting it go to waste and tossing it to the bin, I thought of ways on how to re-purpose. I remember years ago when I had my Dolce Delights business that I had created a brown sugar cupcake with miso caramel buttercream. A lightbulb went off - maybe I'll incorporate it into some cookies?! And that's what I did.
Miso imparts umami, an extra layer of flavour and savouriness to foods. Although commonly found in savoury foods, it can add a bit of creamy saltiness to a dish that is unique and builds dimension. I loved how well the miso brought out the butteriness in these cookies. It tasted like a sweeter version of a Ritz cracker. So good and a big hit at the office. This recipe is definitely going down in my regular cookie roster since I tend to always have these ingredients on-hand.
Would you add miso in your cookies?
MISO BUTTER COOKIES - yields 12 cookies (adapted from Cooking Hawaiian Style)
- 1/2 cup butter, unsalted
- 2 tbsp aka miso
- 1/4 cup golden brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- Pre-heat the oven to 350F.
- Cream the butter, miso and sugars.
- Add the egg to the mix and beat on medium.
- Add the flour and baking soda. Mix on medium until well-incorporated. Cover and chill for atleast 30 minutes.
- Drop by the spoonful on a Silpat mat or other non-sticking surface and baking on the middle rack for 12-15 minutes.