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! There is so much to love.
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?
Bonus Recipe:
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.
Videography and photography by Sarah Henderson.
Ingredient Tips for these White Chocolate Raspberry Biscuits:
- Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
- Eggs: I always use free-range hēki (eggs) but use what you have.
- Brown sugar: Adds a delicious caramel flavour and softness to the cookies.
- White sugar: Helps crisp up the cookies a little.
- Lemons: The kiri (zest) give the pihikete (biscuits) a lovely brightness.
- Flour: Plain or high grade flour both work in this recipe.
- Coconut: Use desiccated or shredded kokonati (coconut) for delicious texture.
- Cinnamon: I love the hint of spice in the biscuits but this can be omitted.
- Chocolate: I prefer white or caramelised white chocolate in this recipe but you have want to mix that up, be my guest.
- Raspberries: Rahipere tio (frozen raspberries) are best because they hold their shape when baking.
Expert Tips:
Do not turn up the heat too much when you are browning butter. A medium heat will slowly brown the butter and add a deep savoury note. If you need more tips, check out my How to Brown Butter post.
There are two ways to cool the pata parauri (brown butter). If you are short on time, then cool it down over a bowl of ice water. If you are not in a rush, place in the fridge until it starts to resemble softened butter.
Take the time to whip the pata parauri (brown butter) and huka (sugars) for the specified time. This will ensure a nice rise to the biscuits and give the sugars time to dissolve into the butter.
If your pihikete (biscuits) have lost their shape during baking, slide the tray out of the hot oven and quickly shape them in a circular motion with a cookie cutter that is wider than the biscuits.
STEP BY STEP INSTRUCTIONS FOR WHITE CHOCOALTE RASPBERRY BISCUITS:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 170 °C, bake setting or 160 °C fan bake setting.
Prepare two flat trays with baking paper .
2. Brown the Butter:
Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat.
First, melt the butter, stirring occasionally. As the heat continues 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 until the butter starts to foam. Stir it a little bit until the brown bits float to the top. It should smell nutty. From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.
3. Cool the Brown Butter:
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.
If you don't want to do this and have the time, refrigerate the pata parauri (brown butter) for 30 minutes or until it is soft, not firm.
4. Whip the Butter and Sugar:
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 large bowl.
Tāwhiuwhiua kia tāhunga mō te 5 miniti (whip it until light and fluffy for 5 minutes).
5. Add the Egg:
Add the hēki (egg) and whip it again for 20 seconds.
6. Mix in the Dry Ingredients:
Add the kokonati pūtī (desiccated coconut), puehu parāoa noa (plain flour), hinamona (cinnamon) and pēkana paura (baking powder).
7. Prepare the White Chocolate:
Chop the tiakarete mā (white chocoalte) in to chunks.
Add half of the tiakarete mā (white chocolate) in to the mixture and reserve the rest for the top of the pihikete (biscuits).
Whakaranuhia (mix all the ingredients together).
8. Add the Biscuits to the Tray:
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.
9. Bake the White Chocolate Raspberry Biscuits:
Bake for 10 minutes.
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 the fresh kiri rēmana (lemon zest) fresh from the oven as an optional fresh pop.
Cool for five minutes before sharing the pihikete (biscuit) love!
Store the White Chocolate Raspberry Biscuits:
Store these in a sealed container in the fridge or in a cool cupboard.
They will keep well like this for up to 5 days.
If you want to freshen them up, heat them gently in the microwave for 10 seconds.
Love these? Check out these other
Pihikete (Biscuit) Recipes
A handheld treat, designed to share.
DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
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)
- 1 ¼ C (130 g) rahipere tio (frozen raspberries)
- Kiri rēmana (lemon zest, of one lemon, optional)
Instructions
Preheat the Oven:
- Preheat the oven to 170 °C, bake setting or 160 °C fan bake setting.Prepare two flat trays with baking paper .
Brown the Butter:
- Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat.
- First, melt the butter, stirring occasionally. As the heat continues 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 until the butter starts to foam. Stir it a little bit until the brown bits float to the top. It should smell nutty.
- From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.
Cool the Brown Butter:
- 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).
- If you don't want to do this and have the time, refrigerate the pata parauri (brown butter) for 30 minutes or until it is soft, not firm.
Whip the Butter and Sugar:
- 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 large bowl.
- Tāwhiuwhiua kia tāhunga mō te 5 miniti (whip it until light and fluffy for 5 minutes).
Add the Egg:
- Add the hēki (egg) and whip it again for 20 seconds.
Mix in the Dry Ingredients:
- Add the kokonati pūtī (desiccated coconut), puehu parāoa noa (plain flour), hinamona (cinnamon) and pēkana paura (baking powder).
Prepare the White Chocolate:
- Chop the tiakarete mā (white chocoalte) in to chunks.
- Add half of the tiakarete mā (white chocolate) in to the mixture and reserve the rest for the top of the pihikete (biscuits). Whakaranuhia (mix all the ingredients together).
Add the Biscuits to the Tray:
- 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 the White Chocolate Raspberry Biscuits:
- Bake for 10 minutes.
- 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 the fresh kiri rēmana (lemon zest) fresh from the oven as an optional fresh pop.
- Cool for five minutes before sharing the pihikete (biscuit) love!
Store the White Chocolate Raspberry Biscuits:
- Store these in a sealed container in the fridge or in a cool cupboard. They will keep well like this for up to 5 days.
- If you want to freshen them up, heat them gently in the microwave for 10 seconds.
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!