a fritter about making my own miso plunged me into a sudden obsession with the stuff. Liz Crain linked to her post about Jorinji miso -- the local product available at the market three blocks form my home -- and I couldn’t resist buying their new chickpea miso and trying my hand at miso butter cookies.
this recipe is equal parts what-seemed-right (I bought tahini for the project) and what-I-had-on-hand (the maple syrup and combination of flours are my baking standbys). it could use a lot of variation, as the resulting cookie tends to crumble terrifically, although you may find yourself licking your finger to pick up whatever crumbs escape you.
|¾||cup unsalted butter, softened|
|4||tsp. chickpea miso (or whatever miso you have available)|
|2 to 3||Tbsp. hazelnut butter (or other nut butter)|
|½||cup maple syrup|
|1||cup brown rice flour|
|1||cup whole wheat pastry flour|
|1||tsp. baking soda|
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