These 5 ingredient miso butter cookies make for the most delicious savoury cookies. They are egg-less and you can make them vegan by substituting the butter with plant based butter. They have a nice umami flavour and will definitely be a hit.
Miso paste is made with fermented soya beans, and is a staple of Japanese cooking. Its ultra-savoury, umami flavour gives all sorts of dishes a lovely depth. It is a concentrated paste that is quite salty which makes it a great ingredient to work with.
This recipe makes 12-15 cookies (1.5 Tbsp scoop)
1 1/2 cups all purpose flour
1/2 cup icing sugar
1/4 cup corn starch
1 cup unsalted butter, at room temperature
1/2 Tbsp miso paste (I like to use white miso)
Preheat the oven to 325°F and line a baking tray with parchment paper.
Mix the butter until creamy and then add in dry ingredients.
Continue to mix until everything is combined. (You can use a mixer or do it by hand)
Using your cookie scoop, scoop out dough balls, roll them and place them on the prepared baking tray.
Gently push down on the dough balls to flatten them a bit.
Bake for 14 - 15 minutes and let them rest for 5 mins once done.
Best when they are fully cooled!