Lemon, Raspberry & White Chocolate Biscuits – Pihikete Rēmana, Rahipere me te Tiakarete Mā.
These pihikete (biscuits) were inspired by one of my favourite cake flavours. They start with pata parauri (brown butter) that gives a slight savoury note to the pihikete (biscuits). We then whip that pata parauri (brown butter) with all the amazing flavours of rēmana (lemon), rahipere (raspberry) and tiakarete mā (white chocolate). What isn’t to love – you and your whānau (family) can enjoy these moments of deliciousness in no time at all! Whai mai i ahau – follow me!
Lemon, Raspberry & White Chocolate Biscuits – Pihikete Rēmana, Rahipere me te Tiakarete Mā
Delicious Brown Butter Cookies flavoured with lemon, raspberries and white chocolate. Make these all year round with the ease of frozen raspberries!
Servings 18 pihikete (biscuits)
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 tsp tote (salt, fine)
- Kiri rēmana pīrahirahi (finely grated lemon zest, of one lemon)
- 2 tsp wanira (vanilla)
- 1 hēki (eggs, size 6)
- 1 ¼ C puehu parāoa noa (plain flour)
- ¾ C kokonati pūtī (desiccated coconut)
- ½ tsp pēkana paura (baking powder)
- 1 tsp 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 Biscuits – Ngā Pihikete 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).
- 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!
Can we double the recipe? Looks so delicious!!
Absolutely Olivia, go for it! They will work perfectly doubled! 😍
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!