5-minute listening: Add miso to your peanut butter cookies for the ultimate savoury-sweet treat

2. How is this recipe for peanut butter cookies different to others according to the podcast?
A. It uses less flour.
B. It uses brown rice miso.
C. It uses two types of sugar.
D. It uses salted butter.

3. How many cookies does the recipe make?
A. eight
B. 18
C. 38
D. 80

4. Why does the podcast recommend using regular chunky peanut butter?
A. It improves the taste.
B. It is healthier.
C. It balances the sweetness.
D. It makes the cookies chewy.

5. How long should the dough be refrigerated for?
A. less than one hour
B. slightly over one hour
C. at least one day
D. no less than two hours

6. Which phrase can replace “beat the butter” in the podcast?
A. simmer the butter
B. slowly stir the butter
C. vigorously mix the butter
D. none of the above

7. Why should we strike the tray of cookies against the counter after removing them from the oven?
A. to flatten them
B. to create cracks on top
C. to cool them down quickly
D. to remove excess moisture

8. Which of the following ingredients is not used in the recipe?
A. salt
B. vanilla powder
C. corn starch
D. all of the above

9. What does the phrase “sink my teeth” in the podcast mean?
A. to savour and enjoy
B. to chew thoroughly
C. to rip apart
D. to break into smaller pieces

10. Using information from the podcast, complete the list of ingredients needed for the recipe.

• 88 grams of chunky peanut butter

• (i) ______ grams of flour

• one teaspoon of baking powder

• eight tablespoons of (ii) ______ butter

• 199 grams of (iii) ______ sugar

• 122 grams of white sugar

• ¼ cup of brown rice (iv) ______

• two teaspoons of toasted sesame oil

• one (v) ______

• two teaspoons of vanilla extract

1. C
2. B
3. B
4. A
5. D
6. C
7. A
8. D
9. A
10. (i) 252, (ii) salted, (iii) dark brown, (iv) miso, (v) large egg

Adapted from Tribune News Agency

Kang-yee and Kate: Hi everyone! Welcome back to another episode of K Sisters’ Kitchen.

Kang-yee: We hope you enjoyed last week’s recipe for a flourless avocado brownie!

Kate: Kang-yee, what are we making this week?

Kang-yee: This week, we’ll be making peanut butter cookies – but with a twist. In addition to the usual ingredients, we’ll be adding brown rice miso to balance out the sweetness of a normal peanut butter cookie and heighten the nuttiness. Shall we get started, Kate?

Kate: Most definitely! For today’s recipe, you’ll need 88 grams of chunky peanut butter, 252 grams of flour, one teaspoon of baking powder, eight tablespoons of salted butter at room temperature, 199 grams of dark brown sugar, 122 grams of white sugar, one-quarter cup of brown rice miso, two teaspoons of toasted sesame oil or roasted peanut oil, one large egg and two teaspoons of vanilla extract. This recipe makes 18 cookies.

Kang-yee: We usually prefer natural, unsalted peanut butter, but for this recipe, we recommend using regular chunky or crunchy peanut butter such as Skippy because it gives the cookies a better texture and flavour.

Kate: Start by whisking together the flour, baking powder and baking soda. In a stand mixer with the paddle attachment, beat the butter, brown sugar and white sugar on medium-high until well combined. This should take about three minutes. Add the peanut butter, miso and oil, and beat until light and fluffy. Then, add the egg and vanilla and beat again.

Kang-yee: With the mixer on low, gradually add the flour mixture. Mix just until the dough is evenly moistened. Using a spatula, mix the dough to ensure no pockets of flour remain. The dough will be very soft at this point. Press a sheet of plastic wrap against the surface of the dough and refrigerate for at least two hours or up to one day.

Kate: And now, the fun part. Heat the oven to 176 degrees Celsius. In the meantime, line two trays with baking paper. Divide the dough into 18 portions, about three tablespoons each and then roll them into small balls. Bake for 10 minutes.

Kang-yee: Now, we are going to remove the trays from the oven and firmly tap them twice against the counter to deflate the cookies. Then, bake the cookies for another five to seven minutes, or until they start to crack on top and the edges turn golden brown.

Kate: Mmm … I love the smell of freshly baked cookies, especially on a weekend morning. I can’t wait to sink my teeth into these delicious cookies once they’ve cooled down. That’s all for this week! Thanks for checking out our podcast, and we’ll see you next Sunday.