Miso & White Chocolate Creme-Style Cookies
225g unsalted butter
200g light brown muscovado sugar (or just any type of light brown soft sugar)
100g golden caster sugar (or just caster sugar)
2 medium eggs
360g self-raising flour
1 tsp cornflour
½ tsp salt
1 tsp bicarbonate of soda
2 tbsp white miso paste
350g white chocolate (chopped) or half white / half milk
Mix the butter and sugar until fully combined, either in a stand-mixer or with a hand mixer. Once creamy, mix for a further five minutes until the mixture gets paler and light and fluffy.
Mix one egg at a time into the mixture.
Add the flour, cornflour, salt, bicarbonate of soda and miso paste and mix until just combined – try not to over mix here.
Then add in the white chocolate and again mix until just combined.
Spoon the mixture out onto a plate into 10-12 mounds (don’t compact them down!) and put in the freezer for at least 30 minutes, or overnight.
When ready to cook, preheat oven to 200℃ (if fan-assisted, if not set it to 220℃, gas mark 7 or 425℉).
Bake frozen dough balls on a foil-lined baking tray for 8 minutes, then turn the tray around and bake for a further 4 minutes until the tops are light golden. If you prefer your cookies to be firmer and crispier then put your oven down to 180℃ and cook for 14 minutes (again keep an eye on them and adjust the cooking time to your personal taste).
Allow to cool and firm up on the baking tray for at least 20 minutes, if not longer.