Since reading an article in the 2nd Lucky Peach edition about miso, I’ve had thoughts of its rumbling around in the back of my head. We usually have a couple of tubs of it in the fridge — the white miso for quick soups, addition to sauces and miso marinades for broiled fish and meat and usually something stronger for experimenting with. After noodling around I got thinking about pairing miso with sweeter elements and figured that the briny flavours in miso would pair well with dates and butterscotch flavours.
These cookies are rustic, and full of lots of things that are good for you, and have the unmistakeable umami flavour of miso, yet its harmonious enough that it doesn’t hit you over the head.
If you haven’t tried miso before, it’s a fermented soybean paste. Different things are added to the ferment, which create different flavour profiles, ranging from quite mild, to quite salty and tangy. If you haven’t tried miso before, start out with Shiro miso (White miso) as it is the mildest in flavour. I’ve used Genmai miso (made with brown rice), which is a little stronger tasting. Miso is also made with barley, and can be aged a little, or a lot. Like other fermented foods, older miso will be stronger in flavour (and darker).
I tried this out with whole wheat flour and natural cane sugar (thinking it would be a “healthier” cookie), but the flavours in the wheat flour competed a little too much for my taste with the miso, so I switched to unbleached all-purpose flour and brown sugar, and am happier with the melding of flavours.
Ingredients
- 1 cup AP flour
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1/4 tsp freshly grated nutmeg
- 1 T sesame seeds
- 1/4 c coconut flakes (unsweetened)
- 1/4 c coconut ribbons (optional)
- 1/2 c chopped dates
- 1/4 c golden raisins
- 1/4 c chopped pecans
- 3/8 c brown sugar
- 3/8 c grapeseed oil
- 2 T miso (I used Genmai, but Shiro would also work well)
- 2T almond milk (or other non-dairy milk)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Combine dry ingredients (flour -- sesame seeds) in a medium bowl and mix well to combine
- Combine wet ingredients (brown sugar -- vanilla extract) in a medium bowl and whisk to combine, making sure to break up the chunks of miso.
- Add the dry ingredients to the wet, and mix until just combined. Fold in the coconut, dates, raisins and nuts.
- Scoop out onto a parchment-lined cookie sheet in 2T balls. Flatten each ball to about 3/8" thick.
- Bake for 19-21 minutes.
Janice Mansfield
Janice
Janice Mansfield is a personal chef who specializes in creating customized Meal Plans and baking for people with food sensitivities. She also teaches cooking classes on Google+ through ChefHangout.com.
She enjoys classic cocktails and created a line of cocktail bitters for no other reason than she wanted chocolate bitters in her Manhattans! In her spare time, she documents the antics and unbearable cuteness her two Shiba Inus over at Life in the Shiba Shack.
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2 Responses to Wabi Sabi Miso cookies
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muy buena receta la probare ya que me dedico a la fabricación de galletas gracias y espero poder intercambias recetas ok. saludos jose
Felicidades, eres una maestra !!! Delicioso !!!