Miso Biscuits (Miso Kukkii)
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Cook time: 
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  • 200g Plain flour, sieved
  • 1 Egg (60g), lightly beaten
  • 100g Butter, softened
  • 80g Sugar
  • 25g White or brown miso paste
  • 1 tbsp Black sesame seeds, toasted
  1. Put butter in the mixing bowl and beat in low speed for 1 minute then add in sugar and miso into it and continue beating until light.
  2. Add the beaten egg gradually and mix well, then pour in all the flour and black sesame seeds. Continue to mix at low speed for about 30 seconds. Then fold batter gently with a rubber spatula to become a soft dough.
  3. Place the soft dough on a greased proof paper and shape to long length and roll it into a pole or square shape and roll it up. Place in the freezer for 30-45 minutes for the dough to harden for easier cutting. Cut dough into 0.5cm thick and place on baking try (lined with parchment paper).
  4. Bake at preheated oven 180 degrees C for 15 - 20 minutes until slightly browned.
  5. Leave to cool on baking pan and store in an airtight container.
Please keep in mind that all ovens temperature and baking time varies.
Recipe by Anncoo Journal at https://www.anncoojournal.com/miso-biscuits/