Afternoon-tea-recipes

Ingredients (14–16 cookies)

80 g cake flour/50 g unsalted butter/20 g powdered sugar/10 g milk
[A]50 g white chocolate/10–15 ml soy milk/20 g white miso

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. Spread or pipe the ganache, then sandwich with another cookie.

Ganache:Mix white miso into the softened [A] ingredients. Be careful to avoid separation.If too hot or soft, chill before use.

Ingredients

100 ml milk／100 ml heavy cream／50 g sugar／2 tsp white soy sauce

1.Place all the ingredients in a saucepan and bring to a gentle boil over medium heat, stirring slowly.
2.Once the mixture starts to thicken, it's ready!
*Chopped nuts or beans make a nice accent if you like.

Perfect as a topping for scones, toast, or baked treats!

Ingredients

2 sheets frozen puff pastry

[A]40 g butter/30 g sugar/40 g milk/40 g honey

[B]50 g sliced almonds or mixed nuts/15–20 g Red miso powder

1．Bake the puff pastry sheets at 220 °C (428 °F) for 15 minutes, then press flat.

2.Make the topping by melting butter, adding [A] then [B] and simmering until thickened.

3.Spread over the pastry and bake at 180 °C (356 °F) for 10–15 minutes.