Here we present gluten-free miso cookies, but adding even a little miso to the basic cookie ingredients significantly enhances the flavor.

Ingredients for 4 people

• 100 g buckwheat flour

• 30 g almond flour

• 50 g butter

• 50 g coconut blossom sugar

• 10 g Genmai Miso, (Ama Miso or Shiro Miso)

• 1 egg yolk

Preparation

1. Bring butter to room temperature and sift the flours together.
2. Cream butter and coconut blossom sugar, then stir in the egg yolk.
3. Add Genmai Miso (Ama Miso or Shiro Miso) and mix thoroughly.
4. Add the sifted flours and mix just until a homogeneous dough forms. Form the dough into a ball.
5. On a floured surface, shape the dough into a roll about 3 cm thick, wrap in cling film, and chill in the refrigerator for 2–3 hours.
6. Remove the dough and cut into slices about 7 mm thick.
7. Place the slices on a baking tray and bake for 10 minutes in a preheated oven at 170 °C.