White chocolate, cranberry and miso oat cookies

Brown the butter in a saucepan on a medium heat, taking it deeply golden brown and smelling nutty. Cool and then weigh out 200g and set in the fridge (you can do this the day before if you prefer)

When you’re ready to make the cookie dough, remove the brown butter from the fridge and chop it into pieces so it can warm up slightly (it should be cool but not softened)

Place the miso in a small pan and cook it gently until it has lost some of its volume and is slightly darker. Remove and leave to cool slightly, then whisk in the malt extract

Place the butter and sugars in the bowl of a stand mixer fitted with a beater attachment. Beat on a medium speed until the mixture becomes pale and fluffy, scraping down the sides of the bowl as needed (you can do this by hand or with an electric hand whisk if you prefer)

Beat in the miso mixture until combined, then beat in the eggs one at a time, scraping down the sides of the bowl in between each one

Sieve the flours and bicarbonate of soda into a bowl and whisk to combine. Add this mixture in stages into the bowl of the stand mixer, gently beating until each addition is nearly incorporated before you add the next

Fold through most of the chocolate and cranberries until evenly distributed. At this stage you can lightly chill the dough to make it easier to handle

Preheat the oven to 170°C and line 3 large baking trays with baking paper (or you can bake in batches on 1 tray)

Using wet hands, roll 50g portions of the dough into balls and place on the tray(s), giving the dough balls plenty of space to expand. Press the remaining white chocolate and cranberries into the top of the cookie dough and bake for 12-13 minutes or until the cookies are golden and are beginning to brown at the edges. Cool slightly, then transfer to a wire rack. Finish the cookies with a sprinkling of flaky sea salt