Ingredients (14–16 cookies)
| Cake flour | 80 g |
| Unsalted butter | 50 g |
| Powdered sugar | 20 g |
| Milk | 10 g |
| [A] | |
| White miso | 20 g |
| White chocolate | 50 g |
| Soy milk | 10–15 ml |
How to Make
| 1 Cream the butter and powdered sugar until smooth. |
| 2 Mix in the cake flour, then chill the dough for about 1 hour. |
| 3 Bake at 160 °C (320 °F) for 15 minutes and let cool completely. |
| 4 Stir the white miso gently into the broth. |
| Ganache Mix white miso into the softened [A] ingredients. Be careful to avoid separation. If too hot or soft, chill before use. |
Sweet, rich, and unexpectedly sophisticated—these chocolate sandwich cookies are elevated by the mellow flavor of white miso.