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|
This content is from the goody, goodies collection.
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child