Ingredients (for 24 cookies)
| Miso powder | 10g |
| Cake Flour | 120 g |
| Unsalted Butter | 75 g |
| Cane Sugar | 50 g |
| Egg Yolk | 1 piece |
| Sliced Almonds | 20 g(optional) |
How to make
| 1 Preheat the oven to 180°C (356°F). |
| 2 In a bowl, cream the butter. Add the miso powder and cane sugar (in three additions), mixing well after each addition. |
| 3 Add the egg yolk and mix until smooth. |
| 4 Sift in the cake flour and mix until just combined. Fold in the sliced almonds, if using. |
| 5 Shape the dough as desired and place on a baking sheet. |
| 6 Bake at 180°C for 13–15 minutes, until lightly golden. |
| 7 Let cool before serving. |
A buttery, crisp cookie enhanced with savory miso powder, creating a perfect balance of sweet and umami-rich flavor.