Brown Butter Miso ANZAC-Style Biscuits
These Brown Butter Miso ANZAC-style Biscuits are one of my favourite twists on a classic. They’ve got everything you want; chewy centres, crisp edges, and that deep caramel flavour from golden syrup, but taken a step further with nutty brown butter and a subtle savoury hit of miso. They taste nostalgic but a little more grown up in the best way.
Ingredients
- 150 g plain flour
- 90 g rolled oats
- 60 g desiccated coconut
- 100 g caster sugar
- 110 g brown sugar
- 190 g salted butter
- 30 g golden syrup
- 20 g white miso paste
- 1 tablespoon water
- ½ teaspoon bicarbonate of soda
- ½ teaspoon kosher salt or fine sea salt
Instructions
- Preheat your oven to 170°C fan and line a large baking tray with baking paper.
- Add the butter to a saucepan over medium heat and cook until foaming. Continue cooking until the milk solids turn a deep golden brown and smell nutty, don’t let it burn. Immediately pour into a heatproof bowl to stop the cooking. Weigh out 150g of brown butter. We won't need the rest for this recipe.
- While the butter is still warm, whisk in the miso until completely smooth, then stir through the golden syrup.
- In a large bowl, combine the flour, oats, coconut, caster sugar and brown sugar.
- In a small bowl, mix the bicarbonate of soda with the water, then pour it into the warm butter mixture. Stir briefly, then pour everything into the dry ingredients.
- Mix until fully combined. The mixture should feel sticky and cohesive rather than dry. If it looks crumbly, add 1 - 2 teaspoons extra water.
- Let the mixture sit for 10 minutes to allow the oats to hydrate, this helps keep the biscuits chewy.
- Roll into balls around 35 - 40 g each and place onto the lined tray, leaving space for spreading. Gently press them down slightly (don’t flatten too much if you want a chewy centre).
- Bake for 10 - 12 minutes, until the edges are golden but the centres still look slightly soft. They will firm up as they cool.
- Allow to cool on the tray for 5 - 10 minutes before transferring to a rack. They should be crisp at the edges and soft and chewy in the middle.
Nutrition
Calories: 358kcalCarbohydrates: 43gProtein: 4gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 374mgPotassium: 105mgFiber: 2gSugar: 24gVitamin A: 477IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
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