These White Chocolate Raspberry Biscuits are a delightful balance of all things good. The recipe starts with a whipped brown butter that elevates the cookie dough to salty and sweet. Add pops of white chocolate, lemon zest and frozen raspberries for the ultimate taste sensation. The result is in the eating so get to it e hoa mā (friends), there is no time to wait.
I created a Gluten-free Lemon and Raspberry Cake for my cookbook and it has defiantly been a top favourite. This tohutao (recipe) takes those flavours and merges them in to pihikete (biscuits) with the addition of tiakarete mā (white chocolate). The result is a slightly savoury pihikete (biscuit) with zesty rēmana (lemon) and rahipere (raspberry). Have I won you over yet? Āe mārika - yes indeed! Let's take a deeper look.
The White Chocolate Raspberry Biscuit recipe:
First, make the pata parauri (brown butter) to give a slight savoury note to the pihikete (biscuits). Chill the pata parauri (brown butter) over a bowl of ice so that it can thicken again. Once it is thick, whip it in to further submission with huka and kiri rēmana (lemon zest). Add in the kokonati (coconut), puehu parāoa (flour) and the other dry ingredients. Once it is folded together, roll the mixture in to balls. Next add the rahipere (raspberry) and tiakarete mā (white chocolate) to the tops of the pihikete (biscuits). Bake until golden and eat fresh. What isn't to love? You and your whānau (family) can enjoy these moments of deliciousness in no time at all!
As an added bonus, if you can wait for these to cool down, transform them in to these Lemon Raspberry Cookie Sandwiches. They are such a fun way to serve them if you are entertaining or just want to be creative.
More cookie recipes to check out:
These Brown butter Chocolate Chip Cookies are another delicious cookie that requires no whipping of the pata (butter). These Gooey Cookie Pies are also amazing and use the same base recipe. If you want a similar cookie but with salted caramel chocolate and pihitāhio (pistachios), make my Pistachio and Salted Carmel Chocolate Cookies. Or, make my Pistachio, Coconut and Chocolate Cookie Slice for a simpler option.
Do you want a cookie that celebrates pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies. Or do you prefer hānati (hazelnuts) because I have another idea. My Forerro Rocher Cookies make the perfect entertaining cookie. Check out more pihikete (biscuit) ideas here.
Videography and photography by Sarah Henderson.
White Chocolate and Raspberry Biscuits - Pihikete Rēmana me te Rahipere
Ingredients
The Brown Butter Biscuits - Ngā Pihikete Pata Parauri
- 200 g pata (butter, cubed)
- ⅓ C huka hāura (brown sugar)
- ½ C huka one (caster sugar)
- ½ teaspoon tote (salt, fine)
- Kiri rēmana pīrahirahi (finely grated lemon zest, of one lemon)
- 2 teaspoon wanira (vanilla)
- 1 hēki (eggs, size 6)
- 1 ¼ C puehu parāoa noa (plain flour)
- ¾ C kokonati pūtī (desiccated coconut)
- ½ teaspoon pēkana paura (baking powder)
- 1 teaspoon hinamona (cinnamon)
- 200 g tiakarete mā (white chocolate, chopped in to chunks)
- 1 ¼ C (130 g) rahipere tio (frozen raspberries)
- Kiri rēmana (lemon zest, of one lemon, optional)
Instructions
The Brown Butter - Te Pata Parauri
- Pre-heat the oven to 170 °C. Prepare two flat trays with baking paper .
- Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat. It is time to brown the butter.
- First it will melt, then the milk fats will start to separate - these are the white, floaty bits. Stir occasionally here so nothing sticks to the bottom of the pot. Keep it on the heat and eventually the butter will start to foam. Stir it a little bit and allow the brown bits to float to the top. It should smell nutty. (Use the pictures and video as a guide). From here, stir it a little for another 30 seconds so the butter browns further.
- Remove from the heat and cool for 5 mins in the pot. You can pour it in to a seperate bowl here or keep it in the pot.
- Place the pot/bowl in to a large bowl of ice cold water and stir. As you stir it and the pata (butter) begins to cool, it will thicken. This will take 5 minutes. It is now ready to use in our pihikete (biscuits).
The Biscuits - Ngā Pihikete
- Add the pata parauri (brown butter), huka hāura (brown sugar), huka one (caster sugar), tote (salt), wanira (vanilla) and kiri rēmana (lemon zest) to a bowl. Tāwhiuwhiua kia tāhunga mō te 5 miniti - whip it for 5 minutes until light and fluffy.
- Add the hēki (egg) and whip it again for 20 seconds.
- Add the kokonati pūtī (desiccated coconut), puehu parāoa noa (plain flour), hinamona (cinnamon) and pēkana paura (baking powder).Add half of the tiakarete mā (white chocolate) in to the mixture and reserve the rest for the top of the pihikete (biscuits). Mix all the ingredients together.
- Once everything is combined, roll the mixture in to 18-20 balls and place them on the prepared trays. Flatten them out with the palm of your hand and press in the rahipere tio (frozen raspberries) and remaining tiakarete mā (white chocolate) on top.
- Bake for 10 minutes.Remove from the oven, use a cookie cutter to shape your cookies on the tray while they are still warm in the oven if you want to. Grate over some fresh kiri rēmana (lemon zest) fresh from the oven, optional!Cool for five minutes before sharing the pihikete (biscuit) love!
Olivia
Can we double the recipe? Looks so delicious!!
Naomi Toilalo WhānauKai
Absolutely Olivia, go for it! They will work perfectly doubled! 😍
Naomi Toilalo WhānauKai
Also Olivia, if you want the recipe to ratio's to change for you. All you have to do is press the Servings number on the recipe and you can increase the amount of ingredients according to how many you want. Hope that helps!