Details
15 min
10-15 min
(Wilhelm Studio)
Method
Preheat the oven to 180°C (356°F) top/bottom heat.
In a bowl, combine the flour, baking powder, and vanilla. Melt butter in a bowl over a pot of water. Beat butter and sugar separately until creamy. Then add miso paste, peanut butter, and egg. Slowly stir in the previously mixed dry ingredients.
Shape the mixture into 20 round dough balls and place them on a baking sheet lined with parchment paper. Place a piece of white chocolate in the center of each dough ball and bake in the oven for 10-15 minutes. Garnish with coarse salt as desired.
Tip: Enjoy with a cup of green tea.
Ingredients
- 220 g wheat flour
- 200 g Rapunzel Rapadura whole cane sugar
- 2 tsp baking powder
- 1 egg
or egg substitute - 115 g butter, at room temperature
or margarine - 60 ml Rapunzel smooth peanut butter
- 80 ml Shiro miso
- 1/2 tsp Rapunzel Bourbon vanilla powder
- A pinch of Rapunzel Atlantic sea salt
- 100 g Rapunzel white couverture
or chocolate
or vegan dark chocolate
