For these cookies, recipe developer Yi Jun combines miso and brown sugar to create soft, chewy morsels studded with sesame seeds. He says it reminds him of a “crackly, heavily spiced Chinese biscuit I had as a kid”. Whatever they remind Yi Jun of, these cookies taste wonderfully nostalgic despite this being a more ‘modern’ recipe.
Recipe originally appears on Jun & Tonic; shared with permission by author Loh Yi Jun.
Sesame miso cookies
by Loh Yi JunFor these cookies, recipe developer Yi Jun combines miso and brown sugar to create soft, chewy morsels studded with sesame seeds. He says it reminds him of a “crackly, heavily spiced Chinese biscuit I had as a kid”. Whatever they remind Yi Jun of, these cookies taste wonderfully nostalgic despite this being a more ‘modern’ recipe.
Recipe originally appears on Jun & Tonic; shared with permission by author Loh Yi Jun.
Servings: 12 cookies
Prep time: Slightly involved
Servings: 12 cookies
Prep time: Slightly involved
Ingredients
150g butter, room temperature
80g miso paste (a combination of white and red miso at your preferred ratio; see tips)
80g caster sugar
80g brown sugar
1 egg
1 tsp or 5g vanilla extract
230g all-purpose flour
1 tsp or 4g baking powder
½ tsp or 3g baking soda
50g sesame seeds
SPECIAL EQUIPMENT:
Stand mixer
Directions
- In a stand mixer with the paddle attachment, beat the butter, miso paste, caster sugar, and brown sugar until smooth and fluffy. This will take 3-5 minutes on medium-high speed.
- Add in the egg and vanilla extract and beat for a minute further until well-incorporated.
- Meanwhile, combine the flour, baking powder, and baking soda in a bowl and stir to evenly distribute. Add the flour mixture into the mixer, and beat on low speed for 10-15 seconds until flour is combined into the dough.
- Cover the bowl and keep the cookie dough in the refrigerator for at least 3 hours, or for up to a day. This allows the flavours to meld a little more, and for the flour to be evenly hydrated.
- When ready to bake, heat the oven to 180°C. Then, sprinkle the sesame seeds onto a tray and roast for 10 minutes, until they turn the lightest shade of brown. Do not overdo it as they will be baked again later, with the cookie. When the sesame seeds are toasted, take them out of the oven and cool to room temperature.
- Meanwhile, separate your cookie dough into 55g portions, and roughly shape them into thick, hockey puck-like discs. Keep the dough discs in the freezer for 10-15 minutes to firm up. When the sesame seeds are cool to the touch, take out your dough discs and roll the individual cookie dough in the sesame seeds, one at a time, until each dough disc is fully covered with sesame seeds.
- Place the sesame-covered dough discs on a parchment-lined baking tray, at least 4-inches apart, and bake in the oven for 18-20 minutes. Around the 12 minute mark, using a spatula or a pestle, gently press down the middle of the cookie so a slight indent forms, then continue baking until done. Once the cookies are baked, remove from the oven and let cool on a wire rack.
- The cookies are best eaten slightly warm, but fare well for 3-5 days in an airtight container.
Tips
- Yi Jun uses a 3:1 ratio of white to red miso. A higher ratio of white miso is encouraged as it is sweeter, while red miso is quite savoury.
Ingredients
150g butter, room temperature
80g miso paste (a combination of white and red miso at your preferred ratio; see tips)
80g caster sugar
80g brown sugar
1 egg
1 tsp or 5g vanilla extract
230g all-purpose flour
1 tsp or 4g baking powder
½ tsp or 3g baking soda
50g sesame seeds
SPECIAL EQUIPMENT:
Stand mixer
Directions
- In a stand mixer with the paddle attachment, beat the butter, miso paste, caster sugar, and brown sugar until smooth and fluffy. This will take 3-5 minutes on medium-high speed.
- Add in the egg and vanilla extract and beat for a minute further until well-incorporated.
- Meanwhile, combine the flour, baking powder, and baking soda in a bowl and stir to evenly distribute. Add the flour mixture into the mixer, and beat on low speed for 10-15 seconds until flour is combined into the dough.
- Cover the bowl and keep the cookie dough in the refrigerator for at least 3 hours, or for up to a day. This allows the flavours to meld a little more, and for the flour to be evenly hydrated.
- When ready to bake, heat the oven to 180°C. Then, sprinkle the sesame seeds onto a tray and roast for 10 minutes, until they turn the lightest shade of brown. Do not overdo it as they will be baked again later, with the cookie. When the sesame seeds are toasted, take them out of the oven and cool to room temperature.
- Meanwhile, separate your cookie dough into 55g portions, and roughly shape them into thick, hockey puck-like discs. Keep the dough discs in the freezer for 10-15 minutes to firm up. When the sesame seeds are cool to the touch, take out your dough discs and roll the individual cookie dough in the sesame seeds, one at a time, until each dough disc is fully covered with sesame seeds.
- Place the sesame-covered dough discs on a parchment-lined baking tray, at least 4-inches apart, and bake in the oven for 18-20 minutes. Around the 12 minute mark, using a spatula or a pestle, gently press down the middle of the cookie so a slight indent forms, then continue baking until done. Once the cookies are baked, remove from the oven and let cool on a wire rack.
- The cookies are best eaten slightly warm, but fare well for 3-5 days in an airtight container.
Tips
- Yi Jun uses a 3:1 ratio of white to red miso. A higher ratio of white miso is encouraged as it is sweeter, while red miso is quite savoury.
