White Miso and Black Sesame Anzac Biscuits
Japanese white miso and toasted black sesame meet golden syrup in a sweet-salty Anzac with a deep, savoury caramel flavour.
Method
Preheat the oven to 160°C (fan-forced; 180 °C conventional) for and line a tray with baking paper. In a large bowl, mix the oats, flour, brown sugar, coconut and black sesame.
Add in this stepRolled oats 30 gPlain flour 50 gBrown sugar 60 gDesiccated coconut 16 gToasted black sesame seeds 2 tsp
ovenPut the butter and golden syrup in a 14 cm saucepan over low heat and stir for until the butter melts, then turn off the heat. Do not let it boil.
Add in this stepUnsalted butter 40 gGolden syrup 2 tsp
low heatAdd the miso to the warm butter and whisk until there are no lumps left. Miso is salty, so no extra salt is needed.
Add in this stepWhite miso (shiro miso) 2 tsp
Dissolve the bicarbonate of soda in the boiling water in a cup, pour it in and stir until it foams up.
Add in this stepBicarbonate of soda (baking soda) ¼ tspBoiling water 1 tsp
While it is still foaming, pour it into the dry ingredients and mix evenly. Roll into 8 balls of 1 tablespoon (about 25 g), set them 5 cm apart and press to 1 cm thick.
Bake on the middle shelf of the oven for , one tray at a time (1 tray(s) in total). Miso makes them brown faster than classic Anzacs, so start watching at 10 minutes and take them out when golden, not dark brown.
ovenCool on the tray for until firm, then move to a wire rack to cool completely.
Cook's tip
Red miso is saltier, so use two-thirds of the amount. Strongly fermented soybean pastes overpower the biscuit. White sesame works if you have no black, but always use toasted seeds for the best flavour.
Cooking it at camp
Baked at home and packed in an airtight tin, they stay crisp for a week. To bake at camp, use a paper-lined cast-iron Dutch oven, 4 to 6 at a time over low heat with a few coals on the lid for 11 to 14 minutes; miso dough scorches easily, so check the bottoms often.