Miso shortbread
Okay, okay, I know that miso might sound weird in baking for most people but trust me - it just makes everything better 😁 My obsession with anything sweet with miso started over a year ago when I went for dinner with my boyfriend and his parents and in the restaurant they had chocolate with miso. It was delicious! Although I was the only one who liked it 😅 (which was actually great because more chocolate for me..) So I would recommend trying this but you can also omit the miso if you think it’s weird 😊
Ingredients
190g all purpose flour
125g vegan butter (room temperature, cubed)
60g caster sugar
2tbsp + 1tsp white miso
Sesame seeds (white or black or both)
Method
Sift flour into a bowl, add sugar and whisk together and then add butter and miso
Use your hands to combine all - when it resembles breadcrumbs/wet sand, start to squeeze it until it comes together.
Roll the dough into a sausage - I made them around 5cm thick (depends how big you want the shortbread to be). Wrap the sausage in a cling foil and put into fridge for about an hour.
Preheat the oven to 160C and line a baking sheet with baking parchment.
Unwrap cling foil and slice the sausage into rounds - around 1 cm thick (it should make around 10 cookies) and decorate with sesame seeds however you like (I covered just the edges)
Place the cookies on a baking sheet (give them a bit space, they will spread a tiny tiny bit) and bake for 25-30 minutes (or until the edges are golden brown).
Notes:
You can also roll the dough and cut whatever shapes you like. Or if you want it very easy, just take 20x20cm tin, line it with baking paper and press it down with your fingers/cup/.. just make sure that it is even. Before you bake it, slice the dough into fingers or squares and immediately re-slice them when taken from oven.