This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a savoury cookie made with an unlikely combination of ingredients. Since the original recipe makes 48, I quartered the ingredients to make 12 “cookies” in mini-muffin tins.
I guess you could call these rice cakes, but you’d be shortchanging them — no rice cake I’ve ever bought has delivered this much flavor. These cookies have a puffed rice base but go their own way with the addition of puffed barley (or puffed quinoa, a somewhat elusive ingredient that’s worth grabbing when you see it), light (sometimes called white or yellow) miso paste, toasted sesame oil, sesame seeds and chopped salted peanuts. They’re all held together with brown rice syrup, which sweetens the mix a little and plays off the miso a lot.
I used only puffed rice since I have a giant box of it in the pantry (I should totally have gone to the bulk store to buy this in a smaller quantity) and didn’t want to add to it by buying puffed barley or quinoa. I used cranberries and chopped peanuts (should have chopped the cranberries more for the smaller size to get more even distribution), sesame seeds. I found the brown rice syrup flavour to overpower the miso (I only had dark miso – maybe that was it?) and so these were more sweet than savoury. The brown rice syrup also hardens more than I would like for this sort of cookie – they were super crunchy and I’d prefer a little chew – again, in the mini sized pans I was guessing at bake time so maybe they just need less time.
I like the idea of these cookies but I’d definitely play with the flavour combination next time – there are so many possibilities I see!
Get the recipe for Dorie Greenspan’s Puffed Grain & Miso Cookies on page 430 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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