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115g (4 oz) unsalted butter, melted
100g (3.5 oz) soft brown sugar
50g (1.7 oz) white sugar
1 egg
1 tsp vanilla paste
160g (5.6 oz) plain (all-purpose) flour
½ tsp baking powder
1 tbsp shiro miso paste
80g sesame snaps*, broken into small pieces
1 x 45g (1.5 oz) sesame bar*, chopped
100g (3.5 oz) caramel fudge, chopped
½ tsp sea salt
1½ tsp white sesame seeds
1-2 tsp shichimi togarashi*
Preheat oven to 170°C (340°F). Line a large baking tray with some baking paper.
Place the melted butter, brown sugar and white sugar into a large bowl and mix together. Crack in the egg, then add the vanilla bean paste, flour, baking powder and miso paste. Mix together with a wooden spoon until combined.
Fold through the sesame snaps, sesame bar and caramel fudge pieces. Mix through half of the sea salt and all the white sesame seeds. Mix until evenly distributed.
Using an ice-cream scoop, place scoops of cookie dough onto the lined tray, then use the back of a spoon to slightly flatten the tops. Sprinkle with the shichimi togarashi and remaining sea salt.
Transfer tray to the oven and bake for 12–13 minutes or until the edges are crispy and golden but the cookie centre is still oozy. Now take a round cookie cutter and place over the cookie. Holding onto the cutter, make swooping circle motions so that the cookie’s edges smooth out. Allow to cool and set into their new shape… or give into temptation and eat them while still warm.
Party in my mouth
Such complex combination of flavours. So good. A definite keeper.