White Miso & Peanut Butter Cookies

These guys couldn’t be easier to make. They have the most wonderful, savoury, nutty flavour and chewy n’ crunchy texture. Absolute winners.

ingredients

Makes 12

• 115 butter, softened

• 220g light brown sugar

• 100g granulated sugar

• 80g white miso

• 85g crunchy peanut butter

• 1 egg

• 3/4 tsp fine salt

• 3/4 tsp bicarbonate of soda

• 1/2 tsp baking powder

• 225g plain flour

• 75g demerara, to sprinkle
  

instructions

Combine the soft butter and sugars in a stand mixer or by hand until pale.

Stir in the miso and peanut butter, then once combined, add the egg and salt.

Mix the dry ingredients together in a separate bowl, then scrape the creamed butter into the dry mix and stir well.

Place in the fridge for 1 hour to firm up, then divide into 65g balls and roll in the demerara.

Preheat the oven to 180C/160C fan/gas 4 for 11 minutes until golden on top but soft inside. Will firm up when cool.