Miso Caramel Cookies

If you are a big fan of salted caramel, then I'm sure that you love these cookies because the miso adds not only a salty element, but also umami known as the “fifth flavour”. This will add a greater depth of flavour than any caramel you have tried before!

Preparation time: 15 minutes, plus chilling - Cooking time: 1 hour - Makes: 20

100g unsalted butter
80g golden caster sugar
80g light brown soft sugar
2 tbsp white miso paste
1 British Blacktail Free Range Egg
40g golden syrup
200g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp fine salt
100g dairy toffees, chopped into small chunks

Buy Ingredients from Waitrose Here


1. Using electric beaters, cream the butter and sugars in a large bowl until pale and fluffy (about 3 minutes). Add the miso, egg and syrup; beat for 6-7 minutes until fluffy. Stir in the flour, baking powder, bicarbonate of soda and salt until just combined; fold in the toffees.

2. Put tbsp-sized scoops of the cookie dough (about 20) onto a parchment-lined board or tray. Chill for 30 minutes then, using your hands, roll each into a neat ball. Preheat the oven to 180°C, gas mark 4.

3. Transfer 5-6 balls of cookie dough to a parchment-lined baking tray (keep the remaining balls chilled for now), leaving space for them to spread; bake for 12-15 minutes until golden. Leave to cool for 2 minutes, then transfer the cookies onto a wire rack to cool completely. Repeat, cooking all of the remaining balls of cookie dough.

Recipe courtesy of Waitrose & Partners
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