Hundreds and Thousands Biscuits – Pihikete Rau Me Ngā Mano
These Hundreds and Thousands Biscuits have a nostalgic beauty to them to anyone who grew up in Aotearoa (New Zealand). All of us have had these as a treat at some point in our childhood (or as an adult for that matter). The store bought ones are a super simple pikitete pata (shortbread) with a sweet pani reka (icing) and lots of ruireka (sprinkles) on top. However, the homemade version is and should better be elevated in my humble option, so let’s take a look at these fun pihikete (biscuits).
The Hundreds and Thousands Biscuits breakdown:
Start this recipe by making a buttery shortbread which is spiked with a touch of kiri rēmana (lemon zest. Once the pokenga rēmana (lemon dough) has come together, roll it out between two pieces of baking paper. Cut them out with a biscuit cutter, preferably a crinkle cutter if you are replicating the store bought version. Now bake them until they are lightly golden. Then, simply top them with tiakarete mā (white chocolate) and a sprinkle of ruireka (sprinkles). If you want an extra pop of flavour, sprinkle over some rahipere tauraki-tio (freeze-dried raspberries).
Want an elevated version of this biscuit?
Ka pai – good. If you want to make these pihikete (biscuits) in to something a little special hen definitely try these Hundreds and Thousands Biscuits with Marshmallow. They use the same recipe with a homemade māngohe (marshmallow) sandwiched in the centre.
More pihikete (biscuits) to check out:
Maybe you want to celebrate rōpere (strawberry) and rēmana (lemon), these Lemon Strawberry Jam Drops are just sensational. Or do you want a rahipere (raspberry) vibe? These White Chocolate Raspberry Biscuits are so tasty. Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies. There are so many pihikete (biscuits) for different occasions, find more recipes here.
Videography and photography by Sarah Henderson.
Hundreds and Thousands Biscuits – Pihikete Rau Me Ngā Mano
Ingredients
Shortbread Biscuits – Pihikete Pata
- 200 g pata kūteretere (softened butter)
- ¾ C (125 g) puehu huka (icing sugar)
- Kiri rēmana o ngā rēmana e rua (lemon zest of two lemons)
- ¼ tsp tote (salt, fine)
- 1 tbsp (15 ml) wanira (vanilla)
- ¾ C (80 g) puehu kānga (cornflour)
- 1 ½ C (225 g) puehu parāoa noa (plain flour)
The Pink Icing – Te Pani Reka Māwhero
- 150 g tiakarete mā (white chocolate, I used caramelised white chocolate but use what you want)
- 1 tbsp (15 ml) noni (oil, neutral flavoured)
- ¼ tsp tae kai māwhero (pink food colouring)
- 8 rahipere tauraki-tio (freeze-dried raspberries, optional)
- 100 g ruireka (sprinkles)
Instructions
- In a large bowl, whip the pata kūteretere (softened butter), puehu huka (icing sugar), tote (salt), wanira (vanilla) and kiri rēmana (lemon zest). Do this for 5 minutes on high until the mixture is pale in colour and fluffy.
- Add the puehu kānga (cornflour) and plain flour (puehu parāoa noa) to the butter mixture and rub it together with your hands until a dough forms. Don't knead it too much, just do it until it comes together.
- Place the dough in-between two large pieces of rautunu (baking paper). Roll it out until dough is approximately 0.5cm thick.
- Line two large trays with baking paper (I re-use the baking paper I use for rolling out the dough).
- Use a 5-7 cm cutter to cut out the pihikete (biscuits), leave a 2cm gap between each one. Remove the excess dough, roll it out again and continue to roll and cut out the dough until it is all used. Eating some is also an option!
- Chill the trays of pihikete (biscuits) in the fridge for ten minutes before baking, this helps them keep their shape.
- Pre-heat the oven to 160 °C.
- Bake the trays of cookies, one tray at a time for 10 minutes until slightly golden. Allow to cool.
The Pink Icing – Te Pani Reka Māwhero
- Add water to the bottom of a pot (around 3 cm deep) and bring it to a very gentle simmer. Place a heat proof bowl on top (make sure it does not touch the water) and add the tiakarete mā (white chocolate), noni (oil) and tae kai (food colouring). Gently melt it all together, stirring occasionally until smooth.
- Remove from the heat and add a small teaspoon of the melted chocolate to three or four of the cooled pihikete (biscuits) and smooth the tops.
- Sprinkle with the rahipere tauraki-tio (freeze-dried raspberries) and rui reka (sprinkles). Carry on this pattern until they are all decorated. Decorating 3-4 at a time means the chocolate won't set before you add the sprinkles.
- Allow the tiakarete (chocolate) to set in the fridge for 15 minutes or so and you are ready to party…or just have a cup of tea with this delicious biscuit!
Lovely light cookie and super fun to decorate with my tamariki.
They are so fun aren’t they – how awesome that you and your whānau made them together!
These were delicious! Even better than the bought version. My boys enjoyed decorating them too.
Thank you so much Naomi for this beautiful recipe, you can tell its filled with love. I made these biscuits for my nieces farewell. THEY WERE SO YUMMYYYY! I’ll definitely be making them again.
What a beautiful farewell treat to make. I am so stoked that you enjoyed them – I love them too. They are playful and full of good flavour!