Peanut butter miso cookies

Step 1/ 5

• 11⅛ g brown sugar
• 11⅛ g caster sugar
• ⅛ tsp baking soda
• ⅛ tsp baking powder
• ⅛ tsp salt

• bowl (large)
• whisk

In a large bowl, whisk together the sugars, bicarbonate of soda (baking soda), baking powder and vanilla salt or salt.

Step 2/ 5

• 27¾ g creamy peanut butter
• ⅛ egg
• 4½ g white miso paste

• stand mixer with paddle

Using a stand mixer or hand-held electric whisk, beat together the peanut butter and sugar mixture until fluffy. Add the egg and light miso. Continue to beat for about 30 seconds.

Step 3/ 5

• oven
• baking sheet
• parchment paper

When ready to bake, preheat the oven to 180°C fan (350°F/Gas 4) and line a baking sheet with parchment.

Step 4/ 5

• ice cream scoop

Using an ice cream scoop or a tablespoon, scoop out mounds of dough onto the lined baking sheet, leaving about 4cm (1/2in) between the cookies.

Step 5/ 5

• wire rack

Bake in the preheated oven for 10–11 minutes, or until golden. Allow to cool on the baking sheet for 10 minutes before carefully transferring to a wire rack to cool completely.

Enjoy your meal!