Chocolate and Raspberry Thumbprint Cookies – Pihikete Tapukara Tiakarete me Te Rahipere
These Chocolate and Raspberry Cookies are so delicious e hoa mā (friends)! The pihikete (biscuits) themselves only have 5 ingredients in them and take under 10 minutes to bake. I originally made these pihikete (cookies) for The Giving Series and because I was giving them away, they had to be decorated to the nines. However, you take these pihikete as far as you want them to go. Let me show you a few of the different options.
A breakdown of the Chocolate and Raspberry Cookies recipe:
Start this recipe by making the fudgy thumbprint cookies. Now add my chia raspberry jam or store-brought tiamu (jam) in the centre of each one. I much prefer the homemade jam (that is also found in my Louise Slice). This is because it has a beautiful sharpness to it but as always, the choice is yours! Once filled, serve and enjoy these delights as they are or take them to another level.
The additional step is to dollop or pipe on a delicious pani reka tiakarete (chocolate frosting). I love this addition because it elevates the pihikete (cookie) and turns it in to a gift worthy treat. Add them in to a rustic, second hand cookie tin and then give them away to someone in need of some aroha (love). They also work perfectly as a simple purini (dessert) or paramanawa (morning tea).
More options using the same base cookie:
If you prefer a karamea (caramel) version, I have you covered! Head to this recipe: Chocolate and Caramel Cookies. If you want a similar cookie with peanut butter goodness instead, head to this recipe: Buckeye Cookies.
More pihikete (cookies) to look at:
Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies. Or do you prefer hānati (hazelnuts)? My Forerro Rocher Cookies make the perfect entertaining cookie. Maybe you want to celebrate rōpere (strawberry) and rēmana (lemon), well these Lemon Strawberry Jam Drops are just sensational.
There are so many pihikete (biscuits) for different occasions, find more recipes here.
Videography and photography by Sarah Henderson.
Chocolate and Raspberry Thumbprint Cookies – Pihikete Tapukara Tiakarete me Te Rahipere
Ingredients
Chocolate Biscuits – Pihikete Tiakarete
- 200 g pata kūteretere (softened butter)
- ¾ C (150 g) huka hāura (brown sugar)
- 2 tsp (10 ml) wanira (vanilla)
- 1 ¾ C (260 g) puehu parāoa noa (plain flour)
- ½ C (50 g) kōkō (cocoa, dutch is best)
Raspberry Jam – Tiamu Rahipere
- 1 quantity chia raspberry jam (you don't need the whole quantity but why not make a little extra for your toast).
Raspberry Jam – Tiamu Rahipere (Store bought option)
- ⅔ C tiamu rahipere (store bought, do this option if you do not want to make the chia raspberry jam)
Chocolate Buttercream – Pani reka Tiakarete (optional)
- 70 g tiakarete parauri (dark chocolate)
- 1 tbsp (15 ml) miraka (milk)
- 100 g pata kūteretere (softened butter)
- ¼ C (40 g) puehu huka (icing sugar)
- ½ tsp wanira (vanilla)
Decoration – Whakarākei (optional)
- 4 rahipere tauraki-tio (freeze-dried raspberries)
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 tiamu (jam) to go in.
Raspberry Jam – Tiamu Rahipere
- If you are using the speedy homemade jam version, simply follow the instructions for my chia raspberry jam.
- If you are using store brought jam you need to simply scoop out ½ cup.
- Now for the fun part, spoon a good teaspoon or so of tiamu (jam) in to each pihikete. I like to top them up as much as I can.
- If you are only going to this step – it is time for a cuppa because your pihikete (biscuits) are ready!
Chocolate Buttercream – Pani reka Tiakarete (optional)
- If you are decorating them with buttercream, follow me! 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.
Decoration – Whakarākei (optional)
- Sprinkle with a touch of rahipere tauraki-tio (freeze-dried raspberries) 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.
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