Allie’s Tahini Cookie

Makes 15 cookies Amino paste • 250g koji • 25g kosher salt • 250g protein 1. Follow the same steps listed in the recipe for dark amino paste. 2. Ferment at room temperature for 2 weeks to 3 months.

• 9g amino paste (alternatively, any store bought light miso will do.) • 139g butter, softened • 139g sugar • 68g honey • 154g tahini • 267g all-purpose flour • 4.8g baking powder 1. Preheat the oven to 176°C. 2. Using a mixer with the paddle attachment, cream together the amino paste, butter, sugar, honey and tahini on medium speed until fluffy, 3 minutes.

3. Sift together the all-purpose flour and baking powder. 4. Add the flour mixture into the creamed mixture, and mix on low speed for another 3 minutes, or until the dough is smooth. 5. Using a 2 ounce scoop, portion the cookies onto a parchment-lined baking sheet. 6. Place the baking sheet into the oven and bake until cookies are golden brown along the edges, 15-18 minutes. 7. Let cookies cool completely before removing from the baking sheet.