7

98 GOURMET TRAVELLER

160 gm brown sugar

40 gm honey

45 gm unsalted butter

⅛ tsp chipotle powder

(optional; see note)

200 gm salted roasted peanuts

SHORTBREAD BASE

125 gm unsalted butter,

softened

60 gm caster sugar

1 egg yolk

25 gm (1 tbsp) shiro (white)

miso paste

150 gm (1 cup) plain flour

20 gm cornflour

⅛ tsp baking powder

Peanut and miso

shortbread bars

MAKES 12 // PREP TIME 25 MINS

// COOK 35 MINS (PLUS COOLING)

“This is a tender shortbread,

topped with chewy caramel

and salty-sweet peanuts,” says

Lee. “Other nuts would also

work with this, but peanuts

remain a firm favourite. This

is adapted from a recipe in

Belinda Jefery’s brilliant

book,Mix & Bake.”

1 Preheat oven to 185°C.

Grease a 20cm square cake

tin and line with baking paper,

leaving a little overhanging.

2 For shortbread base, beat

butter and sugar in an electric

mixer fitted with the paddle

attachment until pale and

creamy (2-3 minutes). Add

egg yolk and beat to combine.

Fold in miso, then flour, cornflour,

baking powder and ½ tsp sea

salt flakes. Press into base of tin

with a slightly wet ofset palette

knife or a spatula. Bake until

golden brown (16-18 minutes).

3 Meanwhile, combine sugar,

honey, butter and chipotle in a

small saucepan over medium-

high heat and bring to a simmer,

whisking continuously. Add

peanuts and ½ tsp salt flakes

and stir to coat. Spread peanut

mixture over warm shortbread,

return to oven and bake until

golden brown (15-17 minutes).

Cool until only slightly warm.

4 Remove from tin, trim ends

and cool completely. Cut in

half, then into 3cm-wide bars

and serve at room temperature

or chilled for a chewier result.

Store bars refrigerated in an

airtight container for a week.

NotePowdered chipotle –

smoked chilli – is available

from Herbie’s Spices

(herbies.com.au).