METHOD

• Pre-heat oven to 170-180C

• Add butt to hot pot and let it cook for 3-4mins, until it starts to caramelise

• Once nutty brown add coconut and “roast” in the butter for approx. 2mins

• Take butter mixture off heat and pour into bowl sitting in an ice bath. (Tip: this mixture will keep in the freezer for up to month)

• Take 1 cup of the brown butter, and add the brown sugar, crystal sugar and incorporate until smooth

• Add miso paste

• Add eggs one at a time, and mix until it forms a smooth batter

• Add dry ingredients, mix gently

• Add baking powder and baking soda

• Add 150gm white chocolate buttons and mix through

• Rest of 1-2 hours

• Roll in small balls, approx. 60-70gms each or size of a ice-cream scoop and place on lined baking tray

• Bake for 10-12mins or until caramel coloured.