You’ll Need
100g softened butter
1/2 tsp bicarbonate of soda
110g light brown sugar
80g white chocolate chunks
1 egg
100g thick caramel sauce
1 tsp vanilla extract
1 tsp white miso paste
170g plain flour
To Finish
Flaky sea salt
Extra caramel sauce
Optional But Dangerous
Vanilla ice cream
Melted white chocolate
Method
Preheat the air fryer to 160°C and line a 15cm square tin.
Mix the caramel sauce with the miso until completely smooth.
Beat the butter and brown sugar, then beat in the egg and vanilla.
Fold in the flour, bicarbonate of soda and white chocolate.
Press half the dough into the tin and spread over the miso caramel, leaving a border.
Flatten pieces of the remaining dough over the top.
Air fry at 160°C for 14-17 minutes until golden at the edge and still soft in the middle.
Cool for 20 minutes, then finish with caramel and a little sea salt.