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How to make Pear and white choc miso cookies

Yield = 16
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 180g butter, chilled, chopped
  • 1 1/2 tbs white miso paste
  • 1 cup (220g) brown sugar
  • 1/4 cup (55g) caster sugar
  • 1 egg
  • 1 egg yolk
  • 1 cup (150g) plain flour
  • 1 cup (160g) wholemeal plain flour
  • 1 cup (90g) rolled oats
  • 2 tsp baking powder
  • 1 small green pear, cored, finely chopped
  • 60g dried pears, finely chopped
  • 1/3 cup (65g) white choc bits
  • Thinly sliced pear, to serve

Method

  • Step 1 Preheat oven to 170°C. Line 2 baking trays with baking paper. Place the butter in a saucepan over high heat. Cook, stirring occasionally, for 2-3 mins or until dark brown. Transfer to a large heatproof bowl with the miso paste and whisk to combine. Set aside to cool completely.
  • Step 2 Add the combined sugar to the butter mixture in the bowl. Use an electric mixer to beat until pale and creamy. Add the egg and egg yolk and beat for 1-2 mins or until well combined and a little paler in colour. Add the combined flour, oats and baking powder and stir to combine. Add the chopped pear, dried pear and choc bits. Stir to combine.
  • Step 3 Roll 1/4-cup portions of the mixture into balls and flatten slightly. Top each with 1 pear slice. Place on lined trays, about 5cm apart.
  • Step 4 Bake, swapping the trays halfway through cooking, for 20-25 mins or until golden brown. Set aside on the trays for 10 mins to cool slightly before transferring to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 3 days.