Chocolate and Raspberry Thumbprint Cookies – Pihikete Tapukara Tiakarete me Te Rahipere
Gosh these 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. They are fudgy with a rich chocolate flavour that we indent before baking so they can hold my chia raspberry jam or store-brought tiamu (jam) in the centre. I much prefer the homemade jam (that is also found in my Louise Slice) as it has a beautiful sharpness that rahipere (raspberries) bring but, the choice is yours!
You have options with these pihikete (biscuits):
1. You can eat them the traditional way with the pihikete (biscuit) and the tiamu rahipere (raspberry jam) in the centre. They are so delicious just like that!
2. Or, up the stakes and add a simple chocolate buttercream on top. This combination is so delicious as it is like eating a mini piece of cake.
3. If you like the idea of the cookie but want a peanut butter and choccy vibe, check out my Buckeye Cookies that follow a very similar recipe. Or you can make this exact cookie but a caramel version: Chocolate and Caramel Thumbprint Cookies. He aha tō kōwhiringa? – What is your choice?
Chocolate and Raspberry Thumbprint Cookies – Pihikete Tapukara Tiakarete me Te Rahipere
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)
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).
- ⅔ C tiamu rahipere (store brought, 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 miraka (milk)
- 100 g pata kūteretere (softened butter)
- ¼ C 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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