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    Miso caramel cookies

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    Miso caramel cookies

    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 1 hour
    • Total time: 1 hour 15 minutes, plus chilling

    Makes: 20


    100g unsalted butter
    80g golden caster sugar
    80g light brown soft sugar
    2 tbsp white miso paste
    1 British Blacktail Free Range Egg
    40g golden syrup
    200g plain flour
    ½ tsp baking powder
    ¼ tsp bicarbonate of soda
    ¼ tsp fine salt
    100g dairy toffees, chopped into small chunks


    1. Using electric beaters, cream the butter and sugars in a large bowl until pale and fluffy (about 3 minutes). Add the miso, egg and syrup; beat for 6-7 minutes until fluffy. Stir in the flour, baking powder, bicarbonate of soda and salt until just combined; fold in the toffees.

    2. Put tbsp-sized scoops of the cookie dough (about 20) onto a parchment-lined board or tray. Chill for 30 minutes then, using your hands, roll each into a neat ball. Preheat the oven to 180°C, gas mark 4.

    3. Transfer 5-6 balls of cookie dough to a parchment-lined baking tray (keep the remaining balls chilled for now), leaving space for them to spread; bake for 12-15 minutes until golden. Leave to cool for 2 minutes, then transfer the cookies onto a wire rack to cool completely. Repeat, cooking all of the remaining balls of cookie dough. 

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    This recipe first appeared in Waitrose & Partners Food Picnics supplement, May 2019 issue. Download the Waitrose & Partners Food app for the full issue


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