Any pihikete (cookies) that sparkle must be good right? These Lemon Shortbread Cookies are super sparkly and have a lemon and white chocolate flavour combination to boot. They are the perfect cookies for celebration and demand a moment slowed down for the decoration process. What colours will you use? What sprinkles will draw your eye? My cookies are simply a guide, now it is your time to shine.
Begin these Lemon Shortbread Cookies by whipping pata (butter), puehu huka (icing sugar), wanira (vanilla), kiri rēmana (lemon zest) and tote (salt). Now add in the dry ingredients and mix until combined. This delicious pokenga (dough) is now ready for action. So, roll it out and mould it in to whatever shape takes your fancy. For example, create star shapes for Matariki (the Māori new year) and Kirihimete (Christmas) or try heart shapes for Valentines.
Decorating Lemon Shortbread Cookies:
Following the cutting out stage, gently bake the pihikete (biscuits) and then let creativity takes hold. How will you decorate them? Will they be covered in tiakarete mā (white chocolate) and then dusted with gold cluster sprinkles? Or do you want to try another way by using a fine piping tip to create modern shapes? There are simply no rules here so just enjoy the design process. This recipe works as a wonderful tohutao (recipe) for tamariki (children) to make. These are also the perfect treat to package in to a second hand cookie tin and give away to others.
However, to me the ultimate combination is to serve these along the super elegant Orange Panna Cotta. Have a look at that recipe and be inspired as these two recipes are the perfect marriage of class and flavour. So are you with me? Ka pai (great), it is time to bake.
More pihikete (biscuit) recipes to try:
Want a rēmana (lemon), tiakarete mā (white chocolate) and rahipere (raspberry) biscuit vibe? Wonderful, try these Lemon, Raspberry & White Chocolate Biscuits. Have you ever tasted Hundreds and Thousands Biscuits made in your own home? Well let me tell you, they are a must try and are also great for tamariki (kids) to make.
Or are you looking for a deep pihikete tiakarete (chocolate biscuits)? These Buckeye Cookies, Chocolate and Caramel Thumbprint Cookies and Chocolate and Raspberry Thumbprint Cookies. Take a look here for more inspiration.
Photography and videography by Sarah Henderson.
Star Shortbread Cookies – Pihikete Pata Whetū
Ingredients
The Lemon Biscuits – Ngā Pihikete Rēmana
- 250 g pata kūteretere (softened butter)
- 1 C (165 g) puehu huka (icing sugar)
- Kiri rēmana (lemon zest, of 2 lemons)
- 1 tbsp (15 ml) wanira (vanilla)
- ¼ tsp (2 g) tote (salt)
- 2 C (300 g) puehu parāoa noa (plain flour)
- 1 C (120 g) puehu kānga (cornflour)
The Decorations – Ngā Whakarākei (All Optional)
- 100 g tiakarete mā kua rewaina (melted white chocolate)
- Ruireka (sprinkles, of your choosing, mine were a pack from the supermarket)
- 50 g tiakarete parauri kua rewaina (melted dark chocolate, 50%)
- 3 tbsp paura kōhia tauraki-tio (freeze dried passionfruit powder)
Instructions
The Lemon Biscuits – Ngā Pihikete Rēmana
- Add the pata kūteretere (softened butter), puehu huka (icing sugar), kiri rēmana (lemon zest), wanira (vanilla) and tote (salt) in to large bowl. Whip for 5 minutes until light in colour and fluffy in texture.
- Add the puehu parāoa (flour) and puehu kānga (cornflour). Stir with a spatula or a knife to roughly combine the ingredients.
- Tip it on to a lightly floured tēpu (table) and gently knead until all the dough has come together.
- Add the dough to a large piece of baking paper and roll it out to approximately 1.5 cm thick.
- Cut out the shapes you are creating. I like to dip my cutter in to flour, press it in to the dough and then pinch the cutter so it holds on to the dough and place it on a tray. You can also just press the shapes all over and remove the excess pieces of dough, leaving it on the baking paper you rolled it out on.
- Combine the scraps of dough, roll them out again and repeat the process.
- Once you have filled the tray with pihikete (biscuits), refrigerate for 15 minutes, tray and all.
- Preheat your oven to 160 °C.
- Bake the pihikete (biscuits) for 15 minutes. Cool for 15 minutes.
The Decorations – Ngā Whakarākei
- Add ½ teaspoon of tiakarete mā kua rewaina (melted white chocolate) on to each cookie. Do around 5 cookies at a time and then do the sprinkles so the tiakarete (chocolate) doesn't set before you have them on.
- Sprinkle with ruireka (sprinkles) in whatever fashion you like whilst the tiakarete mā (white chocolate) is not set. Chill for 10 minutes. They are ready like that.
- For a bit of kōhia (passionfruit) zing, you can sprinkle a touch of paura kōhia tauraki-tio (freeze dried passionfruit powder on to the tiakarete mā (white chocolate) before it has set. You can also use a small piping tip and pipe designs on with the tiakarete parauri (dark chocolate) on to the set white chocolate. There are no rules – just have fun with it.
- These are perfect for giving away to friends and whānau (family) during the Christmas season. Put them in a second hand cookie tin and tie them in a bow!
These look fabulous especially with the added decorations!!
Thanks so much Christina, they are super cute aye. The decorations are endless – just have fun with it I say!