miso & sesame anzac biscuits

tradition with a twist

it may be sacrilegious to mess with the CWA anzac biscuit recipe, but adding a little miso and toasted sesame seeds bring a great depth of flavour to what can be a really one-dimensionally sweet biscuit

yields eight biscuits, however easily doubled or tripled

ingredients

38g butter

15g golden syrup

2 tsp white miso paste

38g plain flour

25g rolled oats

23g desiccated coconut

55g caster sugar

15g sesame seeds, preferably toasted

1/8 tsp baking soda

2 tsp (10g) boiling water

method

preheat the oven to 160°C

line two baking trays with paper

melt together the butter (38g), golden syrup (15g), and miso paste (2 tsp) in a small pot over low heat

make sure to thoroughly mix in the miso paste so there are no lumps

meanwhile, mix together the flour (38g), oats (25g), coconut (23g), sugar (55g) and sesame seeds (15g) in a medium bowl

once the butter mixture has melted, add the water (2 tsp) and bicarb soda (1/8 tsp) and stir to combine

pour the butter mixture into the flour mixture and stir together

the mixture should hold its shape when pressed into a ball - add flour if it’s too sticky, or add more melted butter if it’s dry and crumbly. it will depend on the hydration of your oats, flour and the humidity that day!

scoop into tablespoon-sized balls and place on the lined baking sheets, leaving room for them to spread

flatten each biscuit slightly

bake for 10-12min, until lightly golden brown

let cool for 5 minutes before transferring to a wire rack to cool completely