Peanut Butter Canna Cookies with an Umami Twist
This recipe makes 72 delectable canna oil-infused cookies. The flavour is enhanced by bringing white miso into the mix. You get an enticing umami undertone that adds a subtle complexity to the cookies.
These cookies not only come together in an impressively short time, but they also yield a generous quantity, making them ideal for gatherings or simply indulging your sweet tooth. Most notably, they freeze beautifully, allowing you to savour their flavours at a later date.
The flavour is enhanced by bringing white miso into the mix. By replacing 100 grams of peanut butter with an equal amount of white miso, you get an enticing umami undertone that adds a subtle complexity to the cookies. This savoury note may enhance the cookie's saltiness, so I recommend omitting the customary pinch of salt that many recipes suggest.
This recipe makes 72 delectable canna oil-infused cookies.
Important Note: It is essential to adjust the ratio of oil and butter according to your specific needs and the potency of the canna oil you are using. If unsure, always go low and assess the impact before increasing the amount in future batches.
Ingredients:
- 85 grams of rich, creamy butter
- 200 grams of golden granulated sugar (demerara is particularly recommended)
- 200 grams of soft brown sugar (the choice of light or dark sugar is yours, depending on your preference)
- 300 grams of crunchy peanut butter (for optimal texture, steer clear of brands that contain only 100% peanuts, which may lead to an overly soft dough)
- 100 grams of white miso (remember to reduce the peanut butter amount by 100 grams if you choose to include this ingredient)
- 2 large or 3 medium-sized eggs
- 350 grams of all-purpose flour
- 2 to 3 teaspoons of baking powder
- 1/4 teaspoon of salt (optional)
Method:
1. Begin by softening the butter, allowing it to blend with the cannaoil. Beat these two ingredients until they form a smooth and cohesive mixture.
2. Gradually introduce the sugars and continue to beat the mixture until it achieves a velvety smooth texture.
3. Next, fold in the crunchy peanut butter, white miso, and eggs, ensuring that the ingredients blend harmoniously.
4. In a separate bowl, sift the dry ingredients with care, then incorporate them into the wet mixture, stirring until they are well combined and the dough reaches a uniform consistency.
5. On a clean surface, lay out a sheet of cling film, transfer the cookie dough onto it, wrap it tightly, and place it in the refrigerator for a minimum of four hours.
Baking:
1. Preheat your oven to a gentle 150°C, allowing it to reach the perfect temperature for baking.
2. Weigh a block of dough, and using a calculator, divide the total weight by the number of cookies you wish to make; I typically find each cookie weighs approximately 19 grams.
3. Using a reliable set of kitchen scales, accurately portion out your dough into beautifully rounded balls.
4. I recommend baking a dozen cookies at a time on two trays. Keep the remaining dough back in the refrigerator to maintain its firmness.
5. Arrange the dough balls generously spaced on the trays, and gently press down on them to form a cookie shape.
6. Allow your cookies to bake for 14 to 15 minutes, then let them cool on a wire rack.
These cookies freeze perfectly, capturing their irresistible flavour and are quick to defrost, making them ideal when you want a quick canna snack.
More From Soft Secrets:
L
Liz Filmer
