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all recipes
Dessert
Peanut Miso Cookies
Details
15 min
10-15 min
print
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
print
Justina
(Wilhelm Studio)
Peanut Miso Cookies
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.
Peanut Miso Cookies
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
print
Justina
(Wilhelm Studio)
Peanut Miso Cookies
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
HAND IN HAND
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