Chocolate and Caramel Thumbprint Cookies – Pihikete Tapukara Tiakarete me te Karamea
Chocolate fudgy biscuits that take only 9 minutes to bake. We then fill them with a slightly salted, super easy homemade caramel which can also be found in my Sticky Date Cake. These pihikete (biscuits) are divine and you can eat them with or without the buttercream addition. Think an afghan biscuit but without the kāngarere (cornflakes) or wītipīki (weetbix)!
If you prefer a rahipere (raspberry) version, I have you covered! Head to this recipe: Chocolate and Raspberry Thumbprint Cookies.
If you want a similar cookie with peanut butter goodness, head to this recipe: Buckeye Cookies!
Chocolate and Caramel Thumbprint Cookies – Pihikete Tapukara Tiakarete me te Karamea
A fudgy chocolate thumbprint cookie with a lighted salted homemade caramel and an option of chocolate buttercream frosting.
Servings 20 delicious cookies
Ingredients
Chocolate Biscuits – Pihikete Tiakarete
- 200 g pata kūteretere (softened butter)
- ¾ C huka hāura (brown sugar)
- 2 tsp wanira (vanilla)
- 1 ¾ C puehu parāoa noa (plain flour)
- ½ C kōkō (cocoa, dutch is best)
Caramel – Karamea (This is a ½ quantity of my homemade caramel recipe)
- 65 g pata (butter)
- ½ C huka hāura (brown sugar)
- ¼ tsp tote (salt, fine)
- ½ C kirīmi (cream, pouring)
Chocolate Buttercream – Pani reka Tiakarete (optional)
- 70 g tiakarete parauri (dark chocolate)
- 1 tbsp miraka (milk)
- 100 g pata kūteretere (softened butter)
- ¼ C puehu huka (icing sugar)
- ½ tsp wanira (vanilla)
The Decoration – Te Whakarākei (optional)
- ¼ C pihitāhio (pistachios, finely chopped)
Instructions
Chocolate Biscuits – Pihikete Tiakarete
- Pre-heat your oven to 170 °C on the bake setting.
- In a large bowl, whip the pata kūteretere (softened butter), huka hāura (brown sugar) and wanira (vanilla) for 4-5 minutes until light and fluffy.
- Stir through the kōkō (cocoa). Add the puehu parāoa (flour). Stir until a dough forms.
- Roll the mixture in to 20 equal balls. Place them, spread out on to a baking tray and press them down until they are 2cm high. Then use a 2 cm wide handle to gently create holes in to each pihikete (biscuit), go as deep as you can. If they crack, smooth them out.
- Bake in the pre-heated oven for 9 minutes. Remove from the oven. Gently press down the holes again with the handle to create a deep holes for the karamea (caramel) to go in.
Caramel – Karamea
- Make the homemade caramel recipe. I have added the quantities above to make a half batch but if you want to use the caramel for anything else, go ahead and make the full recipe.
- Once the karamea (caramel) has thickened slightly, spoon it in to the pihikete (biscuits) and make sure to fill them to the top.
- Refrigerate for 20 minutes so the karamea (caramel) thickens further.
- You now have the option to eat these cookies just like this! Enjoy the fruits of your labour!If you however want to amp up the fancy, go to the next step.
Chocolate Buttercream – Pani reka Tiakarete (optional)
- If you want a video guide for this recipe, watch the video for chocolate buttercream.
- Chop the tiakarete parauri (dark chocolate) roughly in to chunks. Add the tiakarete parauri (dark chocolate) and miraka (milk) to a small bowl. Gently melt it in the microwave in 20 second bursts, stirring well between each time. Once smooth, leave to cool for 5 minutes.
- Add the pata kūteretere (softened butter), puehu huka (icing sugar)and wanira (vanilla) to a large bowl. Whip it until light and fluffy.
- Add the warm chocolate mixture a couple of tablespoons at a time to the butter mixture as you whip continuously. Pipe or dollop the buttercream on to the filled cookies.
The Decoration – Te Whakarākei (optional)
- Sprinkle with the pihitāhio (pistachios) or whatever takes your fancy!
- You can chill them here so the buttercream hardens (that is the way I like them) or you can keep them at room temperature and eat them like that.Store these in a sealed container in the fridge or in a cool cupboard.
Video
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