Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Brown butter
Dough
Figs
How it's done
Brown butter
Place the butter in a pan, heat over a medium heat until it foams, turns a light brown colour and smells slightly nutty. Pour the butter through a sieve into a heat-resistant bowl, allow to cool slightly.
Dough
Add the sugar to the butter, beat using the whisk attachment on a mixer. Add the egg, miso paste, water and vanilla, continue to beat for approx. 5 mins. until the mixture becomes lighter in colour. Combine the flour, baking powder and salt in a bowl, mix in.
To shape
Shape the dough into approx. 10 balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball. Press down gently until the surfaces of the dough are a little smaller than the fig halves. Cover and chill for at least 30 mins. or overnight.
Figs
Quarter the figs lengthwise, cut thin slices up to the tip but do not cut all the way through. Fan out the figs, place on top of the chilled cookies.
To bake
Approx. 12 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the cookies to cool on a rack.
| Tip: | These cookies taste best fresh. |
|---|
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