Brown butter miso cookies with figs
Ingredients
for 10 pieces
| 130 g | butter, cut into pieces |
| 160 g | cane sugar |
| 1 | egg |
| 40 g | miso paste |
| 1 tsp | water |
| 1 tsp | vanilla paste |
| 180 g | white flour |
| ½ tsp | baking powder |
| ¼ tsp | salt |
| 5 | 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.
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