Long time no see!
So, while I should start by apologising for my very long absence, I hope this recipe makes up for it.
I’ve travelled around Japan a lot during the past 4 weeks, leaving my laptop at home. Therefore, I haven’t been diligent with my blogging duties, but no worries, I’m back now!
I’ve missed sharing recipes from my little Japanese kitchen.
There’s a story behind this recipe I want to share with you all.
I’ve adjusted to a more Japanese diet, so and as butter is expensive here I haven’t bought any since coming here, however I still had miso paste and oil, so there was something we could do.
Baking is more expensive over here, but a lack of butter is not enough to stop me. Margarine is still reasonably priced, but the price of cheese still gives me a heart attack.
During my recipe reading, miso has popped up as a replacement for the umami, buttery flavour in many vegan/ vegetarian pasta recipes, and I decided to see whether cookies could also use this.
A quick google search for miso cookies yielded promising results, so I was continued with my quest.
A few tips for this recipe which are important to note before we begin. It’s better to heat the other liquid ingredients first and then add 2 tbsp of the liquid to the miso and use either a spoon or grinder to blend into a paste and then add back to the liquids, as otherwise the miso can form clumps and no one wants to bite into a clump of miso in a cookie.
There is less sugar and oil in this recipe, however you can adjust the sweetness to your own tastes and if desired, replace the sugar with applesauce or xylitol etc. Be aware that the nutritional information will change as a result along with the final taste and texture of the cookies.
The fat you use will also determine how the cookies turn out. I used lard in one batch of these cookies and oil in another, but melted butter can work fine and will add a richer flavour. Browned butter will up the flavour profile even more, so experiment a little and have fun!
Miso S’more Cookies
Inspired by: Japanese Cooking 101: Miso Cookies
Prep time: 15-45 minutes
Cook time: 10 minutes
Total time: 25-55 minutes
Yield: 12 cookies
- 120 g / 1 cup
- 1/8 tsp
- 1/2 tsp
- 30 g / 1 1/2 tbsp
Miso paste *
- 40 ml/ 2 1/2 tbsp
Vegetable oil or melted butter/ lard **
- 70 g / 1/3 cup
- 50 ml / 1/4 cup minus 1 tbsp
Milk/ Dark chocolate, small squares/ chunks
- Preheat the oven to 180°C/ 160°C fan assisted and line a medium baking sheet with baking paper or lightly greased aluminium foil.
- Whisk together the dry ingredients in a medium mixing bowl and set aside.
- In the microwave or on a stove, melt down the lard/butter along with the water and then stir in the sugar until dissolved and remove from the heat.
- Take 30-45 ml of the warm liquid ingredients and add to a small bowl or mortar and pestle and add the miso paste and mix until a smooth paste is formed and then add back into the other liquid ingredients.
- Once well mixed, make a well in the dry ingredients and pour the liquid ingredients into the centre and mix until just combined.
- If the dough is too dry, add another 15 ml of water or add more flour if too liquidy.
- If time allows, let the dough rest for 30 minutes in the fridge covered, or form into 12 balls and then place on the baking sheet and flatten with the back of a spoon.
- Bake in the oven for 7 minutes, until the cookies are set, but still slightly underdone.
- Remove from the oven and place one of the marshmallows on each of the cookies in the centre and then place back into the oven for a further 1-2 minutes.
- Remove from the oven once the marshmallows have browned and melted and spread around with a greased spoon and then place on of the chocolate squares into the centre of each cookie. Spread around into a small circle of chocolate in the centre with a spoon.
- Allow the cookies to cool on the baking tray for 5 minutes, before transferring to a wire cooling rack.
- Once cool, they can be stored at room temperature in an airtight container for 2-3 days or in the fridge for up to a week. They can also be frozen.
Makes 12 cookies
Serving size: 1 cookie
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Saturated Fat 1 g||7 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 1 mg||0 %|
|Sodium 128 mg||5 %|
|Potassium 10 mg||0 %|
|Total Carbohydrate 23 g||8 %|
|Dietary Fiber 0 g||1 %|
|Sugars 14 g|
|Protein 2 g||4 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
* You can use either red or white miso for these cookies. I used red miso, which made the dough darker so if you prefer less brown cookies then use white miso.
** The type of fat you use will affect the taste and texture of the cookies. I used lard for one batch of the cookies, meaning the cookies spread less and had less of a buttery flavour, so use butter if you prefer or margarine. Vegetable oil can also be used.
If following a lower fat diet, then you can replace the fat with applesauce or yoghurt, however the texture and taste may be different.
*** You can reduce the sugar or replace it with sweetener or xylitol for a reduced number of calories. I recommend keeping some of the sugar as it is important for browning the cookies.
I prefer using a darker chocolate for the topping, but you can also use white chocolate and other flavours of marshmallow. For a added surprise, add a tsp of jam, chocolate spread or peanut butter under the marshmallows before rebaking!