Peanut butter miso cookies

MAKES 18

INGREDIENTS

■ 100g light muscovado sugar

■ 100g caster sugar

■ 1 tsp bicarbonate of soda

1

In a large bowl, whisk together the light muscovado and caster sugar, bicarbonate of soda, baking powder and salt.

2

Using a stand mixer or a hand-held electric whisk, beat together the peanut butter and sugar mixture together until fluffy. Add the egg and the light miso paste. Continue to beat for about 30 seconds.

3

When ready to bake, preheat the oven to 200°C/180°C fan/gas mark 4 ■ ½ tsp baking powder

■ ¾ tsp salt

■ 250g smooth peanut butter

■ 1 egg

■ 40g light miso paste

and line a baking sheet with baking parchment.

4

Using an ice-cream scoop or a tablespoon, scoop out mounds of dough onto the lined baking sheet, leaving a space of about 4cm between the cookies.

5

Bake for 10-11 minutes or until the cookies are golden.

6

Allow to cool on the baking sheet for 10 minutes. Then carefully transfer to a wire rack and leave to cool completely before serving.