Ingredients
Method
- In a large bowl, cream together butter, miso paste, and Parmesan cheese until smooth.
- In a separate bowl, whisk together flour, shiitake mushroom powder, garlic powder, and black pepper.
- Gradually mix the dry ingredients into the butter mixture. Add the egg yolk and mix until a dough forms.
- Shape the dough into a log about 5cm in diameter. Wrap in plastic and chill for 1 hour.
- Preheat oven to 170°C (340°F) and line a baking sheet with parchment paper.
- Slice the chilled dough into 0.5cm thick rounds and place on the prepared baking sheet.
- Bake for 12-15 minutes, until the edges are lightly golden.
- While cookies are baking, whisk together the glaze ingredients in a small bowl.
- Remove cookies from oven and let cool for 5 minutes.
- Brush each cookie with the miso glaze and sprinkle with nori flakes and sesame seeds.
- Allow to cool completely before serving.
Notes
Here are some creative variations on the Savory Umami Shortbread Cookies with Miso Glaze and Nori Flakes recipe:
- Cheddar and Chive Cookies with Honey Mustard Glaze
- Replace the miso in the cookie dough with 100g of grated sharp cheddar cheese.
- Add 20g of finely chopped fresh chives to the dough for a herby flavor.
- For the glaze, mix 30g of honey with 15g of Dijon mustard and drizzle over the cookies after baking.
- Spicy Sriracha and Sesame Cookies
- Add 10g of Sriracha sauce to the cookie dough for a spicy kick.
- Incorporate 20g of toasted sesame seeds into the dough.
- Top with additional sesame seeds before baking.
- Rosemary and Parmesan Cookies with Fig Jam
- Substitute the shiitake mushroom powder with 10g of finely chopped fresh rosemary.
- Use 100g of grated Parmesan cheese instead of the other cheeses.
- After baking, spread a thin layer of fig jam on top for a sweet-savory combination.
- Smoked Paprika and Olive Oil Cookies
- Replace half of the butter with 85g of high-quality olive oil for a Mediterranean twist.
- Add 5g of smoked paprika to the dough for a smoky flavor.
- Top with coarse sea salt before baking.
- Sun-Dried Tomato and Basil Cookies
- Fold in 50g of chopped sun-dried tomatoes and 10g of dried basil into the dough.
- Drizzle with balsamic glaze after baking for an extra layer of flavor.
- Curry-Spiced Cookies with Coconut Drizzle
- Add 5g of curry powder to the dough for an Indian-inspired flavor.
- Mix 30g of coconut milk into the glaze instead of water for a tropical twist.
- Top with shredded coconut before baking.
- Beetroot and Feta Cookies
- Incorporate 50g of finely grated cooked beetroot into the dough for color and earthiness.
- Use 50g of crumbled feta cheese instead of Parmesan.
- Drizzle with a balsamic reduction after baking for a tangy finish.
- Lemon Zest and Dill Cookies
- Add zest from one lemon and 10g of dried dill to the cookie dough for a fresh flavor.
- Serve topped with a dollop of lemon-infused cream cheese spread after baking.