Miso Peanut Shortbread 🥜 Pure Umami !😋

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in sugar, while sunflower seed butter caters to nut allergies.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber, while oat flour is gluten-free.

chopped peanuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and flavor.

Line the baking pan with baking paper and preheat the oven to 180 °C/356°F.

Mix 120 g butter, 60 g sugar and salt for 3 minutes.

Mix in the miso paste.

Mix the baking powder with the flour and add to the butter-sugar mixture.

Roll out the dough with a rolling pin on the baking paper to about 6 mm high.

Bake for 16-18 minutes.

In a saucepan, briefly bring brown sugar, 40 g butter and honey to a boil over medium heat, stirring.

Add the peanuts and mix well.

After the baking time, remove the shortbread base from the oven and carefully spread the peanut mixture on the base.

Continue baking at the same temperature for about 15 minutes.

After baking, let cool in the baking pan until the shortbread is lukewarm and cut into bite-sized pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens