makes
10-12
prep
25 minutes
cook
15 minutes
difficulty
Easy
makes
10-12
serves
preparation
25
minutes
cooking
15
minutes
difficulty
Easy
level
They’ll stay soft for days, so while tempting, there’s no need to eat them all in one sitting! Definitely share these beautiful cookies and impress your friends and loved ones.
Ingredients
- 1 cup (2 sticks, or 225 g) butter, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 g) packed brown sugar
- 1 egg (about 2 ounces, or 50 g), room temperature, beaten
- 1 tsp vanilla extract
- 3 tsp (16 g) miso
- 2 cups (250 g) plain (all-purpose) flour
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tbsp + 1 tsp (45 g) black sesame powder (see Note)
- 3 to 6 tsp (6 to 12 g) matcha (adjust to taste)
- 1½ to 2¼ tbsp (24 to 36 g) purple sweet potato powder (see Note)
- ½ tsp lemon zest
- Sugar for rolling the cookies (optional)
Chilling time: 20 minutes.
Instructions
1. In a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla extract and miso and mix to incorporate. Stop the mixer to scrape down the sides of the bowl as needed to fully incorporate the ingredients. Add the flour, baking powder, and baking soda and mix on low speed until combined.
2. Divide the dough into three equal portions (about 235 g, or 8 ounces, each), placing each portion in a separate bowl. Add the black sesame powder to the first bowl, the matcha to the second bowl, and the purple sweet potato powder and lemon zest to the third bowl. Mix each piece of dough until each of the powders and zest are incorporated, but don’t overmix. Wrap each piece of dough in plastic wrap and refrigerate for 20 minutes.
3. Preheat the oven to 180°C (350°F or gas mark 4) with a rack in the center. Line two large baking sheets with baking (parchment) paper.
4. Use a spoon to take a scant tablespoon (about 15 g) of each dough. Combine the three pieces of dough into one dough ball by rolling them together. Repeat until you have ten to twelve large, tri-colored dough balls. Optionally, toss each ball in a bowl filled with sugar (granulated, coarse, or demerara) and coat evenly.
5. Place five to six dough balls on each prepared baking sheet, with ample spacing for each cookie to account for spreading. (They can spread dramatically.) Slightly flatten each dough ball with your palm.
6. Bake for about 15 minutes, until golden brown around the edges with soft centers.
7. Cool on the baking sheets to allow the cookies to set.
Note
• Black sesame adds a pleasant nutty and toasty flavour. Black sesame powder is available for sale, but you can also toast and grind black sesame seeds.
• Purple sweet potato powder is available from specialist and online retailers.
• For different flavours, try grinding tea leaves, such as oolong, earl grey, or hojicha (green tea), into a fine powder to substitute any of the powders used in this recipe.
This recipe was inspired by one found on SAB (Subtle Asian Baking Community) by Andrea Chen (@ispillice on Instagram), who adapted a recipe found on constellationinspiration.com.
Images and recipe from by Kat Lieu, photography by Nicole Soper Photography (Quarry Books, RRP $32.99).
Source: Undefined / Quarry Books / Nicole Soper Photography
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
They’ll stay soft for days, so while tempting, there’s no need to eat them all in one sitting! Definitely share these beautiful cookies and impress your friends and loved ones.
