Hojicha White Miso Shortbread Rounds (Scottish × Japanese)

Method

1. In a bowl, beat the soft butter, icing sugar and white miso with a spatula for 2 min, until the miso is evenly spread and the mixture is smooth. Lumps of miso bake into salty dark spots, so work them out well.

   Add in this stepUnsalted butter, softened 80 gIcing sugar 40 gWhite miso (shiro miso) 1½ tsp

2. Sift in the flour, cornflour and hojicha powder together, cut them in with the spatula, then press with your hand into one dough. Don't knead; stop as soon as no dry flour shows.

   Add in this stepPlain flour 100 gCornflour 15 gHojicha powder (or finely ground hojicha leaves) 2 tsp

3. Roll the dough into a log about 5 cm across and 12 cm long. Spread the sesame seeds on a tray, roll the log in them to coat the outside evenly, wrap it tightly in cling film and chill for 1 h. A firm log slices cleanly.

   Add in this stepSesame seeds (white, black or a mix) 2 tbsp

4. Preheat the oven to 160 °C (140 °C fan) and line a baking tray with paper.

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5. Slice the log into 1 cm rounds (about 6 per serving) and space them 3 cm apart. Bake in the oven for 15 min, until just coloured at the edges. The sugars in miso make these brown faster than plain shortbread, so watch the last few minutes. If you need two trays, bake one at a time for even colour. They are fragile when hot: cool on the tray for 10 min before moving them.

   oven