Step 1

First brown the butter. Add the butter to a pot (ideally stainless steel or a light color so you can see the butter change color) and heat on medium until completely melted. From here, mix the butter continuously with a heatproof spatula, scraping down the sides and bottom occasionally. The butter will bubble aggressively for a bit then die back. Once it dies back, keep a very close eye on it — remove the butter from the heat as soon as it becomes nutty/fragrant or you see the first signs of the solids at the bottom of the pan turning golden brown. Pour immediately (but carefully!) into a heatproof dish to cool slightly.

Step 2

Process the freeze dried corn in a blender or food processor until fine. Reserve 10g of the powdered corn.

Step 3

Add the flour, cornmeal, 40g freeze dried corn powder, baking powder, and baking soda to a medium sized bowl. Whisk well to combine.

Step 4

Combine about 1/4 cup sugar in a small bowl with the remaining corn powder and mix well. Cover and set aside.

Step 5

In a large bowl, add the warm butter, miso paste, and granulated sugar. Beat with a whisk, making sure to break up any lumps of miso until the mixture is completely homogeneous. Take your time here so you don't end up with any pockets of miso! Add the egg and milk, and continue mixing well to fully combine.

Step 6

Dump the flour mixture into the wet ingredients and mix until just combined.

Step 7

Scoop ~1/4 cup balls of dough, ideally with an ice cream scoop if you have one, and roll into a rough ball shape (these do not need to be perfect — cracks and imperfections in the dough will actually make the cookies prettier). Place dough balls on a parchment lined baking sheet or plate, wrap, and refrigerate for at least 4 hours and up to overnight.

Step 8

Preheat the oven to 350F.

Step 9

Remove dough balls from fridge and toss in the reserved sugar/corn powder mixture. Place dough balls on a parchment lined baking sheet with 3" of space separating them — they will spread. Gently press the top of each cookie down slightly with a cup or just your fingers until the cookies are about 1.5" thick. Allow to sit at room temperature for 20-30 minutes.

Step 10

Sprinkle the top of the cookie with a few lavender buds if desired. Bake cookies for 12-16 minutes, taking the trays out halfway through and giving them a good couple of "bangs" on the stovetop or countertop to help the dough spread. Bake until they're golden brown on the edges and set in the middle.

Step 11

Cool cookies on the pan and let cool to room temperature before enjoying. Store in an airtight container for up to 4 days.