Tahini-miso-cookies

Step 1/4

• 25 g flour
• ⅛ tsp baking soda
• ⅛ tsp baking powder
• 12¾ g butter (room temperature)
• 24½ g brown sugar
• 11⅛ g sugar

• 2 bowls
• hand mixer with beaters

Add flour, baking soda, and baking powder a bowl and mix to combine, then set aside. Add butter, brown sugar, and sugar to a separate bowl and beat with a hand mixer until very light and fluffy, approx. 5 min.

Step 2/4

• 8⅞ g white miso paste
• 8⅞ g tahini
• ⅛ egg
• ⅛ tsp vanilla extract

• rubber spatula

Add miso and tahini to the butter-sugar mixture and mix until combined. Scrape down the sides of the bowl and mix again. Add egg and vanilla and mix just to combine, then add some of the flour mixture and mix in on low speed. Add remaining flour and mix just until combined.

Step 3/4

• 11⅛ g sesame seeds

• bowl
• ice cream scoop
• baking sheet
• parchment paper
• plastic wrap

Add sesame seeds to a bowl. Use an ice cream scooper to scoop some of the cookie dough, then add to the bowl of sesame seeds and cover the ball. Transfer to a parchment-lined baking sheet. Repeat until all the cookie dough is gone, then cover the baking sheet with plastic wrap and chill dough for at least 2 hours, or overnight.

Step 4/4

• oven

Preheat oven to 350F/180C. Remove some cookies from the baking sheet so there’s enough room for them to spread out while baking. Bake the cookies for approx. 8 min., then use a fork to gently flatten them a bit. Continue baking for 8 - 10 more mins. Let cool completely and enjoy!

Enjoy your meal!