Miso Caramel Jasmine Green Tea Cookies

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Miso Caramel

1 c Heavy Cream
  1. Line a 8×8 square pan with Parchment Paper and spray with oil
  2. Combine Heavy Cream, Butter, Salt in a pot and bring to a boil
  3. Once boiling, place the pot aside
  4. Place the Sugar, Golden Syrup, and Water and bring to a boil, swirl occasionally.
  5. Once amber, pour the Cream Mixture while whisking to avoid the caramel from boiling over and begin to simmer on low.
  6. While simmering add the miso and mix with a rubber spatula until fully incorporated.  
  7. Once the caramel reaches 248F, pour the caramel into the square pan.
  8. Tap the pan on a towel to help push out the air bubbles and set aside for at least 4 hours until set 
  9. Once fully set, portion the caramel into little 1×1 cm squares
5 T Butter, Died
¾ t Salt
1 c Sugar
3 T Golden Syrup
2 T Miso, White
¼ c Water

 

Jasmine Green Tea Cookies – 15 ea

2 c AP Flour
  1. Blend the Jasmine Tea into a powder and set aside.
  2. Whisk together the Flour, Baking Powder, and Baking Soda
  3. Using a stand mixer with the paddle attachment, mix the Butter, Sugar, Brown Sugar, and Jasmine Tea Powder on medium until light and fluffy
  4. With the Mixer on Low, slowly add the Dry Mix and mix until just incorporated.
  5. Transfer the Cookie Batter into the fridge covered.  Allow to rest refrigerated overnight.
  6. Preheat oven to 375F
  7. Portion the Cookie Dough into 1 oz portions and bake for 12 minutes rotating halfway.
  8. Once out of the oven, place a single 1×1 cm square of caramel and season with a finishing salt.
  9. Allow to cool at room temp before enjoying.
1 t Baking Powder
½ t Baking Soda
5 oz Butter, Softened
½ c Sugar
½ c + 2 T Brown Sugar
1 t Salt
1 ea Egg, beaten
4 T Jasmine Tea 

 

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