Mr Claus is known to leave his mark with a trail of leftover crumbs! So, this year, why not skip the half-baked supermarket version and serve up some spectacular homemade Santa cookies with a spin.
With a perfect blend of sweet, salty, and downright magical flavours, these Miso Choc Chip biscuits by Miso Tasty Founder Bonnie Chung, will land you firmly on the nice list.
“The trick to nailing these, is to not over bake them unless you want a crunchy style biscuit,” says Bonnie. Who reveals that “the miso adds depth and flavour to this vegan cookie recipe.”
The challenge is to stop yourself from polishing them off before Christmas Eve!
INGREDIENTS
1.5 tbsp Miso Tasty white miso paste
200 g plain flour
¾ tsp baking powder
½ tsp bicarbonate of soda
150 g golden caster sugar
125 g 70% dark chocolate, cut into mouth sized chunks
85 ml sunflower oil
2 tsp vanilla extract
INSTRUCTIONS
- In a large mixing bowl, mix together the dry ingredients until combined, and then chop up your chocolate and add them to the bowl too.
- In a measuring jug or small bowl, whisk together the oil, the vanilla and 4-5 tablespoons of water until emulsified.
- Add the mixture to the bowl of dry ingredients, and then add the miso paste mixing vigorously with a wooden spoon until all combined.
- Rest the dough for 30 minutes in the fridge.
- Pre-heat oven to 180°C and line two trays with baking paper.
- Using a small scoop, make 40g balls of cookie dough and lay them on the baking trays.
- Bake for 11-12 minutes – the edges will go crispy.
- Leave your Miso Choc Chip Biscuits to cool on the trays before enjoying!
