Peanut Miso Cookies

Details

15 min

10-15 min

Justina
(Wilhelm Studio)

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

Details

15 min

10-15 min

Justina
(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

Details

15 min

10-15 min

Justina
(Wilhelm Studio)

Rapunzel Products

Peanut butter fine 100% peanuts

Rapadura whole cane sugar HAND IN HAND

White couverture HAND IN HAND

Bourbon vanilla powder HAND IN HAND

Atlantic sea salt fine