MISO, DARK CHOCOLATE & SESAME SEED SUGAR COOKIES

Miso happy ……..

sorry with the bad pun but it took me a bit of time to create this cookie, so just really happy to share this with you all – hopefully just in time for gifting to friends and family for Christmas.

This cookie is quite small but os packed full of flavours from the miso, dark chocolate & roasted sesame seeds. It’s all about the balance of taste again as this cookie is sweet (not too sweet) but also has a slightly salty taste from the miso paste and dark chocolate.

It also looks really pretty with the contrast of colours.

Just remember when making this try and use good quality dark chocolate. So here’s how I make my Miso, dark chocolate & sesame seed butter cookies………..

Miso, Dark Chocolate & Sesame Seed Sugar Cookies

Serves: 90 small cookies

Total time: 4-5 hours
INGREDIENTS:

     Miso Dough:-

  • 200g plain flour

  • 150g unsalted butter (at from temperature)

  • 100g granulated sugar
  • tbsp miso paste
  • 2 egg yolks

     Chocolate Dough:-

  • 200g plain flour
  • 150g unsalted butter (at from temperature)
  • 100g granulated sugar
  • 15g cocoa powder (Iused Bourneville)
  • 50g dark chocolate (I used 85% cocoa)
  • 2 egg yolks
  • pinch of salt
  • 1 tsp almond extract

     Additional:-

  • extra plain flour for rolling the dough
  • approx 2 tbsp roasted black sesame seed
  • approx 2 tbsp roasted white sesame seed
METHOD:

Firstly make the miso dough:-

Sieve 200g plain flour into a bowl and set to the side.

In a large mixing bowl add 150g of unsalted butter, 150g unsalted butter and mix until light and fluffy. You can either use a mixing stand or a spatula for this.

Add 2 tbsp miso paste, mix again till combined. 

Add 2 egg yolks, mix again till combined.

Add 1/3 of the sieved plain flour to the mixing bowl and mix. Add the second 1/3 of the plain flour and mix.

Add final 1/3 of the plain flour and mix till all combined. Use a spatula to make sure all ingredients are mixed together.

Place the miso dough onto a well floured surface. Cover your hands with some of the flour and form the dough into a ball.

(Make sure to occasionally flour the surface as the dough gets sticky the more you work it)

Roll the dough into a log approx 12 inches long. Once done wrap the dough in cling film and chill in the fridge for at least 30 minutes.

Now to make the chocolate dough:-


Grate 50g dark chocolate into a small bowl.

Sieve 200g plain flour and 15g cocoa powder into a bowl. Add the grated chocolate to the bowl and then mix the dry ingredients together.

In a large mixing bowl add 150g of unsalted butter, 150g unsalted butter and mix until light and fluffy. You can either use a mixing stand or a spatula for this.

Add a pinch of salt, 1 tsp vanilla extract, 2 egg yolks and mix again till combined. 

Add 1/3 of the dry ingredients to the mixing bowl and mix.

Add the second 1/3 of the dry ingredients and mix.

Add final 1/3 of the dry ingredients and mix till all combined. Use a spatula to make sure all ingredients are mixed together.

Place the chocolate dough onto a well floured surface. Cover your hands with some of the flour and form the dough into a ball.

(Make sure to occasionally flour the surface as the dough gets sticky the more you work it)

Roll the dough into a log approx 12 inches long. Once done wrap the dough in cling film and chill in the fridge for at least 30 minutes.

 

Combining miso & chocolate dough:-


As soon as both rolls of miso and chocolate doughs are chilled take it out of the fridge and place them both onto a floured surface.

Cut the roll of chocolate dough in half. Roll both chocolate dough to the same length as the miso dough.

Make a groove along the length of the miso dough and place one of the chocolate dough into the groove. Use your fingers and thumbs to seal both the dough together – You can use a little water to help seal the dough.

Next make another groove along the over side of the miso dough and place the second chocolate dough into the groove. Seal the second chocolate dough to the miso dough using your fingers and thumbs again to squeeze the doughs together. Like before you can use a little water.

Cut the large chocolate / miso dough in half and roll each dough into 18 inch long logs.

Remember to flour the surface occasionally as the more you work the dough the softer and sticker the dough gets.

Wrap both rolls with cling film and chill in fridge for at least 2 hours so the rolls and easier to work with.

After 2 hours take one roll out of the fridge. Cut the chilled dough into 1 cm thick discs – you should get a total of 90 cookies from both rolls of dough. Place approx 12 cookie discs onto baking tray lined with baking / grease proof paper.

Sprinkle roasted black sesame seed over the miso dough section of the cookie and then sprinkle roasted white sesame seed over the chocolate dough section of the cookies.

Sprinkle a little granulated sugar over each discs of dough and bake at 160c (fan) for approx 19 minutes.

 

Cool on baking rack before serving.

FYI – You can freeze the rolls of dough and use within a month. If this is the case you need to let the dough defrost completely before cutting and baking.

Baked cookies will keep in an airtight container for 1 week. (This recipe should take around 4-5 hours to make – this includes approx 3 hours to chill the dough and the cookies will need to be baked in batches for approx 19 minutes.)

TOP TIP – use a little water to allow the miso dough to stick to the chocolate dough when you roll them together.