SESAME MISO COOKIES

A perfect Sunday afternoon tea delights!

A crispy cookie that made with miso, sesame and a little bit of vanilla seeds! A mix of sweet and salty taste, it goes well with coffee and tea.

Unsalted Butter, room temperature – 90g

Sugar – 60g

White Miso – 30g

Egg Yolk – 1 pc

Black Sesame – 30g

Vanilla Bean, scrape out the seeds – ½ pc

Cake Flour – 130g

Preheat the oven at 160°C.
Take the unsalted butter out of the fridge, and leave it in room temperature until it has softened.
Split the vanilla bean down its length using a paring knife. Hold down the tip of the bean against the cutting board. Use the dull side of the pairing knife – not the sharp side – and scrape the vanilla beans from the pod. Place the seeds together with the black sesame.
Place butter and sugar in a bowl, beat them together with an electric mixer on medium high speed until it turns white, light and fluffy.
Add in white miso and egg yolk, beat them with the electric mixer until combined. Then add in black sesame and vanilla seeds, blend them in with a spatula
Sift in the flour and blend in the flour completely with a spatula.
Take the dough out of the bowl and place it on a clean table. Shape the dough into a long narrow rectangle block, wrap it with cling film, and let it chill in the fridge for 2 hours.
Take the rectangle cookie dough out from the fridge. With a sharp knife, slice the dough into 5 mm-thick rectangles, arrange the cookies on a baking sheet lined with baking paper, spacing them around 3 cm apart and bake for 30 minutes or until cookies are crispy golden brown.
Cool the cookies on a rack. Ready to serve