Miso Biscuits

Miso Biscuits (Miso Kukkii)

• Put the 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.
• 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.
• Place the soft dough on a greasedproof 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. Alternately you can freeze the dough for 20-25 minutes, then cut the dough into cubes and roll it into ball and press flat to about 5mm thick before baking.
• Bake at preheated oven 180 degrees C for 15 – 20 minutes until slightly browned.
• Leave to cool on baking pan and store in an airtight container.

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  I’m linking this post to Little Thumbs Up ‘Soy Beans’ theme
   hosted by Mich of Piece of Cake,
   organized by Zoe of Bake for Happy Kids and Doreen of My Little favourite DIY.
   &
  Asian Food Fest #1 Oct 2013 : Japan hosted by Alan from Travelling-Foodies.